Mini Open-Faced Steak Sandwiches

I'm starting to think that maybe I should write about the 1001 uses for flank steak as it appears to make a frequent appearance on my dinner plate.  If you think back to Thursday night's "Survivor", I had Carne Asada tacos made from a mojo marinated flank steak.  After that tasty meal, I still had half of the flank steak leftover.  I was busy making Valentine's Day goodies all afternoon and dinner time snuck up on me. Knowing I had the remaining flank steak, I considered what I could throw together rather quickly.  I purchased a loaf of rustic roasted garlic bread earlier in the day and decided to create some mini steak sandwiches.  

I sliced the bread rather thinly, placed them on a baking sheet and toasted them under the broiler for just a moment.  Meanwhile I sliced some sweet onions and tossed them in a saute pan with some olive oil over medium heat to carmalize them a bit.  When the onions were finished about 20 minutes later, I set them on a plate for later use.  I sliced the flank steak as thin as possible and tossed the meat in the same skillet just until warm.  I spread a  thin layer of horseradish on each of the toasted bread rounds, topped with a few slices of the warmed flank steak and a spoonful of onions.  

As an accompaniment, I cleaned and prepared some fresh red romaine lettuce and simply dressed it with red wine vinegar, olive oil and salt and pepper.  A final shaving a parmesan cheese over the whole plate and another delicious use for left over flank steak was created!