Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
• 1/2 cup freshly grated Parmesan cheese
• 1-1/2 teaspoons all-purpose flour
• 12 slices thin white sandwich bread, crusts removed
• 1-1/2 teaspoons coarse grind black pepper
• Salt
• 4 ounces garlic-herb cheese spread, slightly softened
• Prepared balsamic syrup
• 24 small arugula leaves

DIRECTIONS:

1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices; season with salt.
4. Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

MAKES 24 APPETIZERS