Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.
Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.
Step 2Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet. (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.
Step 3Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.
Step 4Season steak with salt and pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.
Step 6Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.
Nutrition information per serving: 368 Calories; 191.7 Calories from fat; 21.3g Total Fat (5.6 g Saturated Fat; 0.15 g Trans Fat; 3.5 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 41 mg Cholesterol; 728 mg Sodium; 29 g Total Carbohydrate; 1.5 g Dietary Fiber; 15 g Protein; 1.2 mg Iron; 220 mg Potassium; 1.6 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 3.3 mg Zinc; 14 mcg Selenium; 37.2 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.