I don't know about you, but there are a few specific things I look forward to every summer. Sure there is the sun, warm weather, blue skies, picnics, family vacations, and swimming. But you know me. I'm all about food, so it's no surprise that it's the main thing that I look forward to this season.
Nothing beats a perfectly grilled steak, and we grill steak quite a few times throughout the summer. As much as we love it, you'd think that we would never have any leftovers, but that is simply not the case. There are quite a few instances when I put leftover steak in the fridge to use the next day.
Usually, I use leftover steak in sandwiches, salads and breakfast hashes. This recipe, however, is a chance to combine three ingredients that I love on the grill. I simply slice the steak thin, place it on top of garlic-rubbed baguette slices and top it with tomatoes, basil, capers, olive oil and Parmesan cheese. Serve it with a glass of Chianti and it is the perfect light lunch or appetizer for summer.
Serves 4 as an appetizer
2 Roma tomatoes, seeded and diced
6 basil leaves, chopped
2 teaspoons non-peril capers
6-8 slices crusty bread
1 clove garlic
1/4 pound thinly sliced grilled steak
crushed red peppers (optional)
1. Combine tomatoes, basil and capers together in a bowl. Let set at room temperature for at least 30 minutes.
2. When ready, preheat broiler. Place bread slices under the broiler for 1 - 2 minutes or until they start to turn golden. Remove from oven. Rub with garlic clove.
3. Place 1 - 2 pieces of thinly sliced steak on top of toasted bread. Spoon tomato mixture over the top.
4. Use a vegetable peeler to make parmesan cheese shavings. Place 1 - 2 shavings on top of the tomato mixture. Sprinkle with crushed red peppers if desired and serve.
This post is part of the Leftover Makeovers series: 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Bank of America and BlogHer.
More from food