-
1
Place a rack in the middle of the oven and preheat to 350 degrees F.
-
2
Place the garlic in a small ovenproof skillet or gratin dish and pour 1 tablespoon of the oil over the top of the garlic onto the exposed cloves.
-
3
Season lightly with salt and pepper.
-
4
Roast the garlic for 40 to 50 minutes, or until the cloves feel soft when you squeeze them or test them with a small, sharp knife.
-
5
Remove the garlic from the oven and let it cool for just a few minutes.
-
6
Once the garlic is cool enough to handle without burning yourself, squeeze the cloves from the skins into a bowl (discard the skins).
-
7
Sprinkle lightly with salt and, using a regular kitchen fork, mash the garlic into a thick paste.
-
8
Add 2 tablespoons of the remaining oil to the puree and season with pepper.
-
9
The garlic puree can be made 1 hour ahead of time.
-
10
Cover and keep in a cool, dark spot; it need not be refrigerated.
-
11
Preheat the broiler.
-
12
Place the bread slices on a baking sheet.
-
13
Broil them for 1 to 2 minutes, or just until the bread begins to turn a golden brown.
-
14
Do not let it bum.
-
15
Remove from the oven and flip the bread over.
-
16
Divide the garlic puree between the toasts and spread it evenly on each slice.
-
17
Broil for another 1 to 2 minutes, or until the toasts just begin to brown.
-
18
Remove from the oven.
-
19
The toasts can be made several hours ahead of time; cover loosely and keep in a cool, dark spot; they need not be refrigerated.
-
20
Just before serving, heat a large skillet over high heat with the remaining 1 tablespoon oil.
-
21
Add the steak tips, sprinkle with salt and pepper, and cook, undisturbed, for 4 minutes.
-
22
Carefully flip the meat over, season again, and cook for another 4 to 5 minutes, until the meat is well browned and medium-rare inside.
-
23
Alternately, you can cook the beef on a hot gas or charcoal grill on a grill tray for 4 to 5 minutes per side.
-
24
Remove from the heat and let the meat sit for 1 minute.
-
25
Thinly slice the meat on the diagonal.
-
26
Place 2 to 3 thin slices of beef on top of each piece of garlic bread and sprinkle lightly with parsley.
-
27
Variations:
-
28
You can add any of the following toppings to the beef:
-
29
Thinly sliced jarred sweet pequillo peppers
-
30
Crumbled blue cheese or feta cheese
-
31
Dab of chile paste
-
32
Thin slices of sun-dried tomatoes drained of their oil
-
33
Julienned strips of fresh basil
