Steak crostini (two ways!)

plate of steak crostini, some with pate under steak and others with goat cheese under and tomato on top.

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5 from 2 votes

These steak crostini are a decadent and delicious appetizer, sure to impress but easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer/Starter

Cuisine: American

Servings: approx (assuming 4 slices per serving)

Calories: 244kcal

Author: Caroline

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Ingredients

1 small baguette either a smaller size or demi baguette (not the huge long ones)
2 tablespoon extra virgin olive oil approximately, may ned a little more/less
8 oz sirloin steak or other tender and flavorful cut of beef eg filet mignon, ribeye
1 pinch salt to taste
1 pinch pepper to taste

For mushroom version - half of total

3 oz mushroom pate (you may need a little more/less depending on size of bread slices)
2 teaspoon truffle oil approximately - to drizzle

For goat cheese version - half of total

2 oz soft goat cheese (you may need a little more/less depending on size of bread slices)
8 baby tomatoes
½ tablespoon balsamic glaze approximately - to drizzle

Instructions

To make the crostini, cut the baguette on a slight diagonal in around ¼ - ½ inch (0.6 - 1.25cm) thick slices. Lightly brush each slice of bread with oil on both sides and place the slices on a baking sheet/tray. Grill/broil on both sides so they are very lightly brown and crisp. Watch closely as they can quickly burn. Alternatively, you can bake in the oven at 400F/200C for around 8 minutes - again watch relatively closely as the time can vary depending on the thickness and density of the bread. You can make the crostini a day or two ahead, then store in a container at room temperature.
For the steak, make sure you allow some time for the meat to come to room temperature before cooking, around 30 minutes. Sprinkle a little salt and pepper on both sides of the steak and drizzle both sides with a little olive oil. You can cook the steak in a couple ways - I like to use a grill pan but you can also sear in a cast iron skillet/frying pan. Cook for between 2 - 5 minutes each side depending on the thickness of the steak -you are looking to achieve medium rare, so it should have a nice sear/grill marks on the outside but still have some 'bounce' when pressed so it's pink inside. Remove from the pan/skillet and leave to rest a minute or two before cutting into thin slices, across the grain.
Cook the tomatoes at the same time as the steak - drizzle with a small amount of oil and cook to the side of the pan/skillet until the skins are gently browning, turning as needed, and the tomatoes softening. It's OK if they burst a little, but you don't want them falling apart.
As the steak rests, or once all is ready, start with the base topping on the crostini. Spread a thin layer of mushroom pate on half of the slices, and spread the other half with goat cheese. Top each slice with a piece of steak, or a couple smaller pieces as fits. For the mushroom pate version, drizzle each with a small amount of truffle oil. For the goat cheese version, top each piece of steak with a tomato then drizzle with a little balsamic glaze. Best served while still slightly warm.

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