*** Flank-Steak and Goat Cheese Crostini

• 12 oz flank steak, sliced 1/2" thick or less across the grain
• 2 tsp coarse salt
• 2 tsp fresh ground black pepper
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp minced garlic (about 2 cloves)
• 4 oz goat cheese or other soft, creamy cheese
• fresh crunchy vegetables
• carrot sticks
• sugar snap peas
• sliced English cucumber
• celery stalks
• 4 oz French baguette, sliced (1/4 large baguette)

Place slices of steak flat on cutting board or other hard surface, and cover with wax or parchment paper. Use mallet to flatten slightly. Then, cut each slices into 1/4" cubes.

Season meat with salt and pepper, and place on in a shallow bowl. Cover with olive oil and minced garlic. Marinate for at least 45 minutes at room temperature. Break up the cheese a bit and mix in with the marinated meat. Stir it together until it is well combined. Pour the mixture onto a large piece of aluminum foil, big enough to place on the grill and handle easily.

Preheat grill to high. Cook for about 3 minutes for rare. Remove from heat and allow to rest 5 minutes.

Spread the steak mixture over the baguette slices. Serve with veggies on the side.

Makes 4 servings, 10 WW PointsPlus each.