ounces French bread, cut into sixty four 1/3-inch-thck slices
Serving Size: 1 (25) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 30 g42 %
Total Fat 3.4 g5 %
Saturated Fat 1.2 g6 %
Cholesterol 12.2 mg
Sodium 100.5 mg
Dietary Fiber 0.3 g1 %
Sugars 0 g0 %
Protein 4.5 g
Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium.
Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.