INGREDIENTS

• 1 flank steak (or could use skirt steak as well)
• Salt, pepper, garlic powder, onion powder or (Kosmo’s Q SPG Rub)
• Baguette
• Olive Oil
• Fresh Garlic
• Smoked Aged White Cheddar Cheese sliced
• Shallot
• Tomatoes
• Fresh Basil
• Balsamic Vinegar
  

EQUIPMENT

• Charcoal Grill
• B&B Competition Oak Briquets
• B&B Hickory Smoking Wood Chunks
• Sharp Knife
• Cutting boards
• Aluminum Foil
• Aluminum Half pans

INSTRUCTIONS

• Lightly trim fat off of flank steak.
• Lightly season all sides with Salt, Pepper, and Garlic
• Slice baguette into ¼” to ½” thick slices.
• Combine Olive Oil with fresh minced or crushed garlic and let sit.
• Gently brush baguette slices with garlic infused olive oil
• Prepare grill by lighting B&B Competition Oak Briquets in a charcoal chimney.
• Once briquets have turned mostly white, dump charcoal into grill.
• Add in one B&B Hickory Chunk of wood off to the side.
• Place Steak on grill
• Place sliced baguettes on flat top of grill.
• Cook Steak with the “just keep flipping method” to evenly cook the meat. Let meat cook for 1 minute then flip and repeat.
• Baguettes will cook really quickly. You just want them to turn a light brown.
• Look for a beautiful sear on each side of the meat. Remove from grill and let rest in Aluminum half pan covered with foil.
• Build Bruschetta
• Place slice of baguette on table. Top with a piece of aged white cheddar, thinly shaved shallot, Slice of tomato.
• Place steak on top of bruschetta, add a fresh basil leaf and add a spritz of olive oil and balsamic vinegar.
• Enjoy