Montadito with Flank Steak, Caramelized Onions, Brie and Green Mojo

If you have been to San Sebastian you know that a “Montadito” is any tapa with bread and “topped” with a combination of meats, vegetables and cheeses.

Yield 12 servings

3/4 pound of Flank Steak

3 oz of Brie Cheese

Green Mojo to spread of bread

2 large spanish sweet onions julienned (sliced thinly)

1-2 good quality baguette like La Brea or Praguer Brothers (

Mint to garnish


Caramelize onions: (you can do this step up to 3 days in advance)

Preheat a heavy bottom skillet at medium- low, add 4 tablespoons of extra virgin olive oil and add the onions. Cook for about 5 minutes stirring frequently, until bottom of the pan is a bit caramelized, add 2 tablespoons of water and scrape the fond (brown bits) from the pan and cook for another 5 min. Repeat this process for about 3 times then add salt to taste. **If you want to speed up the process add 1 teaspoon of sugar and 1/4 teaspoon of baking soda at the start. Optional

Flank Steak: You can make this step up to a day ahead

Season with Salt and Pepper and grill for 7 min on first side and 4-5 on the second side. Let the meat rest, cool it. Wrap in plastic wrap and chill in the refrigerator this will make it easier to slice thinly.

Slice on a bias and against the grain.

To assemble:

Slice the Bread on a Bias. Preheat oven at 400 F and toast the bread for about 6 min. Spread a thin layer of the Green Mojo, add the flank steak then top with brie cheese and garnish with mint. Enjoy!