Maple Beef Steak Toasts

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Crisp garlic toasts are topped with sweet and spicy beef – this Maple Beef Steak Toast recipe is perfect for an easy appetizer or buffet. Spicy chutney packs a flavour punch.

 

Yields24 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 ⅓ cup (75 mL) maple syrup
 2 tbsp (30 mL) soy sauce
 2 tbsp (30 mL) apple cider vinegar
 1 tsp (5 mL) hot pepper flakes
 4 large cloves garlic, minced, divided
 1 lb (500 g) Beef Flank or Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
 1 baguette (350 g), thinly sliced on diagonal
 ¼ cup (50 mL) butter
 ¾ cup (175 mL) light mayonnaise
 ⅓ cup (75 mL) mango chutney
 Parsley leaves or chopped chives
1

Combine maple syrup, soy sauce, vinegar, hot pepper flakes and 1/2 of minced garlic together in large sealable freezer bag. Pierce steak with a fork all over; add to bag with marinade. Refrigerate for 8 to 12 hours.

2

Remove steak from marinade, discarding marinade. Grill over medium-high heat for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let stand 5 minutes.

3

Meanwhile, melt butter with remaining garlic over low heat in skillet or in microwave; brush on both sides of bread. Place on bread on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.

Ingredients

 ⅓ cup (75 mL) maple syrup
 2 tbsp (30 mL) soy sauce
 2 tbsp (30 mL) apple cider vinegar
 1 tsp (5 mL) hot pepper flakes
 4 large cloves garlic, minced, divided
 1 lb (500 g) Beef Flank or Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
 1 baguette (350 g), thinly sliced on diagonal
 ¼ cup (50 mL) butter
 ¾ cup (175 mL) light mayonnaise
 ⅓ cup (75 mL) mango chutney
 Parsley leaves or chopped chives

Directions

1

Combine maple syrup, soy sauce, vinegar, hot pepper flakes and 1/2 of minced garlic together in large sealable freezer bag. Pierce steak with a fork all over; add to bag with marinade. Refrigerate for 8 to 12 hours.

2

Remove steak from marinade, discarding marinade. Grill over medium-high heat for 10 to 14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let stand 5 minutes.

3

Meanwhile, melt butter with remaining garlic over low heat in skillet or in microwave; brush on both sides of bread. Place on bread on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.

Maple Beef Steak Toasts
IngredientsDirections