If you’re looking to impress at your next gathering or simply treat yourself to a bite of luxury, this Steak Crostini with Goat Cheese, Sundried Tomatoes, and Arugula Recipe is your new best friend. With tender, perfectly cooked ribeye steak resting on crispy baguette slices layered with creamy goat cheese, the sweet tang of sundried tomatoes, and the peppery brightness of fresh arugula, every bite sings with vibrant flavor and texture. It’s a delightful combination that feels fancy but comes together easily enough to make you feel like a kitchen superstar.

Ingredients You’ll Need

The image shows a sliced baguette with seven pieces arranged in a line on a wooden board with a golden crust and soft white inside. Next to it, on the right bottom side, is a dark blue rectangular plate holding a raw red steak with light fat around the edges. Above it, there is a bunch of fresh green arugula leaves. Near the top right, a black round plate holds eight white blocks of cheese with a slightly soft texture. Around the board, there are several small glass bowls: one with dried red sun-dried tomatoes, one with golden honey, one with dark balsamic vinegar, one with black pepper, and two with white granulated salt and sugar. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each plays a crucial role in building the rich, complex flavors and appealing textures in this dish. From the juicy ribeye to the crisp crostini base and the punchy sundried tomato dressing, everything works harmoniously for a balanced, unforgettable appetizer.

400 g thick ribeye steak: Choose a cut about 1 to 1½ inches thick for great juiciness and flavor.
1 teaspoon vegetable oil (or sundried tomato oil): A light coating helps season and sear the steak perfectly without sticking.
1 teaspoon cooking salt / kosher salt: Essential for seasoning your steak to enhance its natural flavors.
Big handful rocket (arugula): Adds a fresh, peppery crunch that contrasts the richness of the steak and cheese.
150 g soft goat cheese: Creamy and tangy, it melts gently onto the crostini for luscious texture.
⅓ cup sundried tomatoes: Provides a sweet, savory burst that pairs beautifully with balsamic notes.
2 tablespoons sundried tomato oil (or olive oil): Infuses the dressing and crostini with fragrant warmth.
1 tablespoon balsamic vinegar: Adds zesty acidity that brightens the overall flavor.
¼ teaspoon sugar: Balances the tartness and deepens the sundried tomato dressing.
¼ teaspoon freshly cracked black pepper: Offers a subtle kick that lifts the dish.
1 crusty thin baguette: Look for thin slices about 1cm thick, toasted until golden and crisp.
2-3 tablespoons extra virgin olive oil: For toasting the bread and adding richness as needed.
Flaky sea salt: Perfect finishing touch for texture and seasoning on the crostini.

How to Make Steak Crostini with Goat Cheese, Sundried Tomatoes, and Arugula Recipe

Step 1: Prepping the Crostini

Start by preheating the oven to 200°C (180°C fan-forced) or 395°F. Lay out baguette slices on a baking sheet and give each side a gentle brush with oil, then sprinkle a light pinch of flaky sea salt. Pop them in the oven and bake for about 8 to 10 minutes, turning halfway, until they’re gloriously golden and crisp. These can be made up to a week ahead and stored airtight, making them a great time saver.

Step 2: Making the Sundried Tomato Dressing

While the crostini bakes, finely chop the sundried tomatoes and combine them with the sundried tomato oil, balsamic vinegar, sugar, freshly cracked pepper, and a pinch of salt. Stir everything together to marry the flavors. This dressing adds an irresistible sweet and tangy punch that will bring the entire dish to life and can be prepped up to three days in advance if you like.

Step 3: Cooking the Steak

Take the steak out of the fridge 30 minutes before cooking to let it come to room temperature for even cooking. Heat a large non-stick pan over medium-high heat until very hot. Lightly rub the steak with oil and sprinkle it evenly with salt. Place the steak in the pan and cook for 3 to 5 minutes on each side, depending on your preferred doneness – medium-rare is usually about 10 minutes total for this thickness. Let the steak rest on a warm plate tented with foil to lock in those precious juices.

Step 4: Assembling the Steak Crostini with Goat Cheese, Sundried Tomatoes, and Arugula Recipe

Once the steak has rested, toss the arugula lightly with a drizzle of the sundried tomato dressing. Spread about two teaspoons of creamy goat cheese onto each crostini, layer with a few leaves of the dressed arugula, then top with thinly sliced steak cut against the grain. Scatter chopped sundried tomatoes over the top, add any leftover arugula for garnish, and serve immediately. Fresh, vibrant, and utterly delicious!

How to Serve Steak Crostini with Goat Cheese, Sundried Tomatoes, and Arugula Recipe

There is a silver tray covered with parchment paper holding twenty pieces of toasted baguette slices evenly arranged in four rows of five. Each slice is topped with a smooth layer of white cream cheese that has a slightly uneven texture. The tray sits on a white marbled surface, and there is a black cloth with white stripes partially visible on the left side. On the right edge, a small part of a white bowl with green leafy salad is visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of flaky sea salt over the finished crostini enhances texture and flavor. You can also add a tiny drizzle of balsamic glaze or a few cracks of black pepper for an extra wow factor. Fresh thyme or lightly toasted pine nuts make beautiful, subtle additions that elevate the plate if you’re feeling fancy.

Side Dishes

Since these steak crostini pack quite a punch, pair them with light, fresh sides such as a crisp green salad, grilled asparagus, or marinated olives. A chilled glass of rosé or a light red wine harmonizes beautifully and rounds out the meal without overwhelming your palate.

Creative Ways to Present

Serve the crostini on a rustic wooden board or elegant slate platter. Add height by stacking layered accompaniments or present each piece with a mini skewer for easy grabbing. You can also create an interactive platter letting guests build their own crostini with bowls of goat cheese, steak slices, and sundried tomatoes alongside.

Make Ahead and Storage

Storing Leftovers

You can keep leftover steak crostini in an airtight container in the fridge for up to two days. To maintain texture, it’s best to store components separately if possible—keep crostini outside the fridge in a sealed container, and dress arugula just before serving again.

Freezing

While it’s not recommended to freeze assembled crostini because the bread will lose its crunch and the fresh ingredients won’t hold up, you can freeze cooked steak slices separately for up to one month. Thaw in the fridge overnight and reheat gently.

Reheating

Reheat leftover steak slices quietly in a warm oven or skillet to preserve juiciness. Toast crostini separately in a hot oven for just a few minutes to regain crispness. Then reassemble right before enjoying to keep that perfect balance of textures and flavors.

FAQs

Can I use another type of steak for this recipe?

Absolutely! Cuts like sirloin, porterhouse, or scotch fillet all work wonderfully. Just ensure your steak is thick enough to cook evenly and retain juiciness for the best crostini experience.

What if I don’t have sundried tomato oil?

No worries—regular olive oil does the trick just fine. The dressing will still be vibrant and flavorful, and you can even add a tiny splash of the oil from your sundried tomato jar if available for extra taste.

Is it okay to prepare the crostini and dressing in advance?

Yes! In fact, making the crostini up to a week in advance and the dressing a few days before saves time and lets the flavors meld. Just keep them stored properly to maintain freshness.

How do I slice the steak for the crostini?

Slice the steak thinly and always against the grain. This means cutting perpendicular to the muscle fibers, which ensures tender, easy-to-bite pieces that are perfect for the crostini.

Can this dish be served warm or cold?

It’s best enjoyed assembled and served right away while the crostini is crisp and the steak is warm, but it’s also delicious at room temperature. Just avoid making it too far in advance to keep each element fresh and texturally pleasing.

Final Thoughts

Give this Steak Crostini with Goat Cheese, Sundried Tomatoes, and Arugula Recipe a try and watch how it quickly becomes a crowd favorite for your dinner parties or casual get-togethers. It’s the perfect harmony of flavors and textures that feels special yet is surprisingly easy to prepare—your guests will be asking for seconds before you know it!