Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

I've fallen in love all over again...with that strange cut of beef, Flank.  Holy moly.  The flank never fails me, ever.
I had a hankering, but I wanted a new marinade and for some unholy reason, I wanted this all piled up on gorgeous olive oil drizzled grilled bread.  Yep, this gal made it happen.  My other half was moaning while he ate, as he sometimes does, and the ridiculous look on my face was speaking volumes.  Beefy, beautifully marinated medium rare steak on a perfectly grilled piece of Artisan bread that's drizzled with good olive oil,  a bright and briny vinaigrette dripping over said beef, and sprinkled with a salty blue cheese.  Do I have your attention?!
I have adapted the vinaigrette from a Fine Cooking recipe with a few tweaks.  Let the steak marinate for at least 2 hours, up to 24.  Grill it only to medium rare and be sure to slice it thinly on the bias against the grain.
Now, go make this.

They both look so good I couldn't decide.....

Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

Serves 3 (doubles easily)

2 cloves garlic, finely chopped
3 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tsp Anchovy Paste (don't hesitate, it needs it)
1/2 cup Olive Oil
Fresh ground Pepper
1 lb Flank Steak
Artisan Bread, sliced into 3/4 inch slices
1 tbsp Capers, drained and rough chopped
1-2 tbsp Fresh Italian Parsley, chopped (not curly parsley)
Blue Cheese, Stilton or Cambazola


In a bowl combine the vinegar, garlic, mustard and anchovy paste.  Whisk in the oil.  Place the steak in a separate dish or a large zip top bag.  Reserve 1/4 cup vinaigrette and set aside.  Pour the remaining over the steak.  Marinate for at least 2 hours, or up to 24.
Heat the grill.  Add the steak and cook for about 6 minutes or until medium rare.  While the steak is grilling on one side of the grill, drizzle the slices of bread with olive oil.  Place them on the grill over medium heat and grill until toasted, making sure not to totally char them. You want some colour and crunch.  Remove the steak and the bread, allowing the steak to rest for 5 minutes before slicing, keeping it warm.  Meanwhile, add the capers and parsley to the 1/4 cup remaining vinaigrette.
Place a piece of bread on a plate.  Slice the steak against the grain, very thinly and pile up on the bread.  Drizzle with some of the Vinaigrette and juices from the steak.  Crumble over the blue cheese.
Pairs nicely with a simple tomato salad drizzled with a little good olive oil and sprinkled with salt.