Description
Steak Crostini is a sophisticated appetizer featuring tender, pan-seared ribeye steak slices served on toasted baguette slices topped with soft goat cheese, peppery rocket, and a flavorful sundried tomato dressing. Perfect for entertaining or a special occasion, this recipe balances savory steak with tangy cheese and vibrant dressing for a delicious bite-sized treat.
Ingredients
Steak
- 400 g thick ribeye steak (or porterhouse, sirloin, scotch fillet) (1-1½ inch thick/~¾lb)
- 1 teaspoon vegetable oil (or sundried tomato oil)
- 1 teaspoon cooking salt / kosher salt
Dressing
- ⅓ cup sundried tomatoes (in oil if possible, drained)
- 2 tablespoons sundried tomato oil (or olive oil)
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sugar
- ¼ teaspoon freshly cracked black pepper
- Pinch of salt
Crostini
- 1 crusty thin baguette (sliced into ~1cm / ⅖ inch pieces, 20 slices)
- 2-3 tablespoons extra virgin olive oil (as needed for brushing)
- Flaky sea salt (to taste)
Toppings
- 150 g soft goat cheese (5½ oz)
- Big handful rocket (arugula)
Instructions
- Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring more even cooking.
- Make the Crostini: Preheat the oven to 200°C (180°C fan forced) / 395°F. Lay the baguette slices on a baking sheet and brush both sides lightly with olive oil. Sprinkle with flaky sea salt, then bake for 8-10 minutes, flipping halfway through, until golden brown. Set aside or store in an airtight container if making ahead.
- Prepare the Dressing: Finely chop the sundried tomatoes and mix them in a small bowl with sundried tomato oil (or olive oil), balsamic vinegar, sugar, freshly cracked pepper, and a pinch of salt. Stir well and refrigerate if making ahead.
- Cook the Steak: Heat a large non-stick frying pan over medium-high heat for 3-4 minutes until very hot. Rub the steak with vegetable oil and massage salt all over. Place the steak in the pan and cook 3-5 minutes per side until cooked to your desired doneness (medium-rare recommended at 54°C/130°F). Use a meat thermometer for accuracy. Remove and tent with foil on a warmed plate, letting it rest for several minutes.
- Prepare Rocket: Wash and dry the rocket leaves, then lightly dress with a small amount of the sundried tomato dressing liquid.
- Assemble Crostini: Spread approximately 2 teaspoons of goat cheese on each toasted baguette slice. Top with 1-3 pieces of dressed rocket depending on size. Slice the rested steak thinly against the grain and place a slice on each crostini. Spoon sundried tomatoes (not too much liquid) over each, garnish with remaining rocket pieces, and serve immediately.
- Enjoy and Share: Serve fresh and invite guests to enjoy. Leave a comment and rating if you try this recipe!
Notes
- The crostini can be baked up to one week ahead and stored in an airtight container at room temperature.
- The sundried tomato dressing can be prepared up to three days in advance and refrigerated.
- If your frying pan is not non-stick, add 2-3 tablespoons of oil before cooking the steak to prevent sticking.
- Use a meat thermometer to ensure perfect steak doneness: medium-rare at 54°C/130°F, medium at 58°C/140°F, medium-well at 62°C/145°F.
- Warm the plate in the microwave before resting the steak to keep it warm.
- Use sundried tomato oil if available for extra flavor; otherwise, olive oil works well as a substitute.
