• 1 pound skirt steak
• 1 bag of crostinis
• 2 tablespoons Dad’s Own
• 1 tablespoon olive oil
• ¼ cup cream style horseradish sauce
• ½ cup marinated roasted red peppers
• 4 ounces goat cheese
• 1 cup baby arugula
• 1 sprig rosemary
• 1 teaspoon sea salt
• ½ teaspoon black pepper

• Remove excess fat from skirt steak and coat in Dad’s Own, sea salt and black pepper. Place rosemary sprig on steak. Store in a vacuum seal or airtight bag and place in the refrigerator for 2 hours.
• Remove steak from the refrigerator. Heat a skillet on medium high heat and add olive oil.
• Hard sear the steak on each side for 3-5 minutes. Remove from heat and allow to rest for 10 minutes.
• Prepare crostinis on a serving dish and spread horseradish sauce generously on each, followed by two roasted red pepper strips.
• Thinly slice the skirt steak against the grain and cut into pieces the length of crostinis.
• Place 1-2 pieces of steak on crostini and top with goat cheese and baby arugula.

Serving: Great as party hors d’oeuvres or appetizers before a meal.