Steak Crostini with Celeriac Remoulade

1 baguette
olive oil

1.5 pounds flank steak
2 cloves garlic, minced
1 tablespoon shallot, minced
2 tablespoons soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
black pepper to taste

1 head of celeriac
2 tablespoon lemon juice
pinch of salt
1/2 cup mayonnaise
2 tablespoons Dijon
pepper to taste
1 tablespoon capers, chopped

1. Marinate the flank steak overnight in the garlic, shallot, soy, balsamic, olive oil and pepper. When ready to cook, pre-heat the broiler for 15 minutes and then broil steak on both sides until medium rare. Let rest for 20 minutes and then slice thinly across the grain. Can be made 1-2 days ahead.

2. To make the remoulade, 'peel' the celeriac by slicing off the outside edges with a sharp knife. Julienne the celeriac as thinly as possible, again, use a sharp knife. Toss the celeriac with the lemon juice and a pinch of salt so it doesn't brown and then mix in the mayo, dijon and capers. Season to taste with pepper. Can be made 1 day ahead.

3. Pre-heat oven to 350. Slice the baguette thinly, on the diagonal. Place on a baking sheet and drizzle with olive oil. Bake until golden, 10-15 minutes.

4. To assemble crostini, place a slice of steak on the bread and top with a dollop of the remoulade.