|COURSE||PREP TIME||COOK TIME||TOTAL TIME||MAKES|
|4||Villaggio Toscana Extra Soft Crustini Buns|
|1 CUP (250 mL) ||drained, jarred roasted red peppers|
|1/4 CUP (60 mL)||toasted almonds|
|3 TBSP (45 mL)||olive oil|
|1 TBSP (15 mL)||red wine vinegar|
|1/4 TSP (1 mL)||smoked paprika|
|1 1/4 (6 mL)||each salt and pepper, divided|
|1||flank steak (about 1 1/2 lb/750 g)|
|1 CUP (250 mL) ||baby kale|
|1/3 CUP (75 mL)||chopped black olives|
|4||slices Gruyère cheese|
1. In food processor, MIX together red peppers, almonds, oil, vinegar, garlic, paprika, and 1/4 tsp each salt and pepper until combined; set aside. Pat flank steak dry with paper towel; season with remaining salt and pepper.
2. PREHEAT grill to medium-high; grease grates well. Grill steak turning once, for 10 to 12 minutes or until medium-rare. Let steak rest for 10 minutes. Slice thinly against the grain.
3. Layer kale, olives, steak slices, 2 tbsp Romesco sauce and cheese in each bun. Return to grill over medium heat; cook for 2 to 3 minutes or until bun is toasted and cheese is melted.
Refrigerate leftover Romesco sauce for up to a week in an airtight container. Serve on burgers, sausages or grilled cheese sandwiches.
Substitute fresh mozzarella or Fontina for Gruyère cheese if desired.