Beef with Cabrales

  • 8 oz skirt steak, grilled to medium-rare
  • 2-3 oz Cabrales cheese (you may sub any good bleu cheese here)
  • 9-10 crostini
  • Olive oil
  • Kosher salt and fresh cracked black pepper
  • 2 Tbsp parsley, chopped fine

Spread the Cabrales on the crostini.  If you cannot find Cabrales bleu cheese try and choose another good bleu of the creamy variety. Slice the grilled steak across the grain into 9 or 10 pieces, then place one slice of beef on each cheesed crostini.  Season with salt and garnish with a drizzle of oil and the parsley.  Serve immmeditely.