For the crostini:
- 12 slices baguette
- Extra-virgin olive oil
For the bacon peanut crisp:
- 4 slices bacon
- 1/2 cup roasted, unsalted peanuts, chopped
- 1/2 cup fresh cilantro leaves, chopped
For the steak:
- 1/2 tablespoon Italian seasoning
- 1/2 tablespoon ground sage
- 1/2 tablespoon salt
- 3/4 teaspoon Spanish paprika
- 3/4 teaspoon garlic powder
- 1 cup Scotch whisky
- 1 tablespoon Dijon mustard
- 1/2 pound skirt steak
- 1/2cup of creme fraiche
Preheat the oven to 350 degrees F.
Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.
In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.
Preheat a grill or a grill pan to high heat.
In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes (up to a couple of hours). Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.
To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.