Ingredients

• 2 Tbsp butter, softened

• 2 Tbsp olive oil

• 1 Tbsp oregano, chopped, fresh

• 1 Tbsp rosemary, chopped, fresh

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp cracked black pepper

• 1 lb ciabatta loaf

• 1-1/2 lb beef flank steak

• 3 cups cherry tomatoes

• optional: sliced red onion

Directions

1. In a small bowl, combine the first 8 ingredients (through the cracked black pepper) Cut ciabatta loaf in half horizontally , cut each half into thirds to make 6 pieces. Very lightly brush cut sides of bread with some of the herb mixture.

2. Score flank steak on both sides, making shallow cuts 1 inch apart, diagonally across the steak creating a diamond pattern on both sides.

3. Heat a heavy 12-inch skillet over medium-high heat until very hot. Sprinkle both sides of the steak with additional salt and pepper. Cook steak in hot skillet 12-15 minutes until medium-rare (140 degrees), turning once. Transfer steak to a plate. Cover; let stand 5 minutes.

4. Meanwhile, place half of the bread, cut sides down, in skillet; cook until toasted. Repeat until all bread is toasted.

5. Add the remaining herb mixture to skillet. When mixture begins to bubble, add the tomatoes. Cook and stir about 4 minutes until skins split. Remove from heat.

6. Meanwhile, thinly slice steak across grain. Arrange sliced steak on toasted bread, top with tomatoes and if desired, onions slices. Serve immediately.