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This recipe was created for us by Blake Anderson, a second year student at the Stratford Chefs School. It was a hit at our annual Open House in Stratford this year, as was Blake. He told us how his love for cooking developed, and some of his future plans: I was born and grew up in Olds, a small town in central Alberta. Some of my fondest memories from childhood are summers spent in the garden my mother kept in the country. Long, dusty evenings of picking weeds and hoeing potato hills helped me gain a fundamental connection to food. I think this is the root of my passion for cooking. After high school I traveled to Halifax where I attended university. After two years I found that my passion was not in engineering. I applied to the culinary program at the local community college in Halifax but ended up with my alternate choice, the bread baking course taught by a very enthusiastic, slightly nuts, ex-military chef. After this I returned to Edmonton to work in a bakery and be closer to family and my fiancée. It was from family friends living in Stratford that I heard of the Stratford Chefs School. The ten months prior to coming to Stratford I spent having a wedding, and working in the Alberta oil patch gaining an appreciation for extreme physical labour and an inflated savings account. I worked at Rundles Restaurant this past summer and I am in my final year of school. My future plans include spending time in a quality butcher shop and then taking off to explore Europe with my wife. Makes 15-20 crostini. |
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| 1 steak, 800g | Flank Steak | ||
| 1 tin | Herbs for Bread Dipping | ||
| 2 Tbsp | Canola or grapeseed oil | ||
| 1 | Baguette, sliced 1/2" thick | ||
| 1/4 cup | Roasted Garlic Olive Oil | ||
| 1/2 jar | Kalamata Olive Tapenade | ||
| 2 handfuls | Arugula, rinsed and spun dry | ||
| Parmesan cheese, shaved | |||
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| Trim the steak of any remaining silver skin. Rub both sides generously with the Kitchen Connaisseur Herbs for Bread Dipping mixture and wrap with plastic wrap. Refrigerate for a couple of hours to help the herbs stick and flavour the meat. Lightly brush the baguette slices with the Kitchen Connaisseur Roasted Garlic Olive Oil on both sides. Grill or broil them until they have coloured lightly on both sides. Remove the steak from the refrigerator and let it come up to room temperature, about 15 minutes. On an oiled, hot grill or grill pan, sear the steak 2-3 minutes on each side to a doneness of rare to medium-rare. Steak can be cooked ahead of time and refrigerated. Allow the meat to rest before slicing it. Holding the blade of your knife at a 45degree angle to the cutting board, thinly slice the steak straight across the grain. Spread a small amount of the Kitchen Connaisseur Olive Tapenade on each slice of baguette, top with a few leaves of arugula, a couple slices of steak and a shaving of parmesan cheese. Arrange on a platter and serve |
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