Carne Asada Tapas

• 1 lb. flank steak
• 15 oz. can La Preferida Mayo Coba Beans
• 2 Tbsp. La Preferida Diced Green Chiles
• 1 baguette – med size, approx. 18 inches
• 4 Tbsp. La Preferida Olive Oil
• 20 pitted olives, pitted (any kind)
• 11 oz. jar La Preferida Red Jalapeño Slices
• 1 1/2 tsp sea salt
• 1 1/2 tsp pepper pepper
• 16 oz. bottle La Preferida Avocado Tomatillo Salsa (Hot or Mild)
• recommended: 20 bamboo skewers or toothpicks 

Preheat oven to 350 degrees F.

In a blender, pureé beans and diced green chiles – add water if necessary. Set aside.

Cut baguette into 20 slices about 1/4 inch thick. Brush with olive oil and lightly season with salt and pepper (about 1/2 teaspoon of each.) Bake for 15 minutes. Set aside.

Heat 2 Tbsp of olive oil in a skillet. Season steak with 1 tsp each of salt and pepper and cook to desired temperature or doneness. Allow to cool for 5 minutes. Slice against the grain at an angle – small enough to fit on baguette slices.

Spread bean and chile pureé on baguette slices. Layer with steak, olive, red jalapeño. Top each piece with 1 tsp Avocado Tomatillo Salsa and pierce with skewer or toothpick.