Tap Room Tournedos Recipe

Prep and season steak

Pat the flank steak dry with paper towels. In a small bowl combine 2 tbs olive oil, kosher salt, black pepper, garlic powder and smoked paprika. Rub the mixture evenly over both sides of the steak. Let sit at room temperature for 20 minutes (or refrigerate up to 2 hours and bring back to room temp 30 minutes before cooking).

Cook steak to order

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly (about 3–5 minutes). Add a thin film of oil if needed. Sear the flank steak 2.5–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes per side for medium (135°F / 57°C). For accuracy use an instant-read thermometer. After searing, transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute before slicing.

Slice

Trim any excess fat and slice the steak across the grain into 1/4-inch thick medallions (tournedos-style). Keep warm until assembling crostini.

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices about 1/2-inch thick. Arrange slices on a baking sheet. Lightly brush each with melted butter and a little olive oil. Toast in the oven 7–9 minutes until golden and crisp, flipping halfway. When the crostini come out, rub each slice with the cut side of the halved garlic clove for a subtle garlic note. Set aside.

In a medium bowl combine mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, hot sauce, cajun seasoning, smoked paprika, chopped scallion, chopped cornichon, salt and pepper. Stir until smooth and taste; adjust seasoning or hot sauce to preference. Chill at least 10 minutes to let flavors meld. The remoulade should be creamy, tangy, and slightly spicy.

Spread about 1 tablespoon of Cajun remoulade onto each toasted crostini.

Place one or two slices of the sliced flank steak (tournedos) atop the remoulade on each crostini, depending on size. Arrange so steak covers the toast without overhanging excessively.

Sprinkle about 1 tablespoon of shredded aged cheddar over each assembled crostini. If desired, place under broiler for 30–60 seconds to lightly melt cheddar — watch closely to avoid burning. Alternatively serve with cheddar unmelted.

Garnish each crostini with thinly sliced green scallion and a small pinch of chopped parsley if using. Serve immediately while crostini are warm and steak is at desired temperature.