Description
This Steak Crostini recipe offers a delicious blend of tender ribeye steak, creamy goat cheese, peppery rocket, and flavorful sundried tomato dressing served atop crisp baguette slices. Perfect as an elegant appetizer or party snack, it combines easy oven-toasting and stovetop pan-searing for a quick yet impressive dish.
Ingredients
Steak and Seasoning
- 400 g thick ribeye steak (or porterhouse, sirloin, scotch fillet) (1-1½ inch thick / ~¾ lb)
- 1 teaspoon vegetable oil (or sundried tomato oil)
- 1 teaspoon cooking salt / kosher salt
- Freshly cracked black pepper, ¼ teaspoon
For the Crostini
- 1 crusty thin baguette (sliced into ~1 cm pieces / ⅖ inch, about 20 slices)
- 2-3 tablespoons extra virgin olive oil (as needed for brushing)
- Flaky sea salt (to taste)
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
- Pinch of cooking salt
Topping
- Big handful rocket (arugula)
- 150 g soft goat’s cheese (5½ oz)
Instructions
- Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature for even cooking.
- Make the Crostini: Preheat your oven to 200°C (180°C fan-forced) or 395°F. Lay the baguette slices out on a baking sheet. Using a pastry brush, lightly brush both sides of each slice with olive oil and sprinkle a pinch of flaky sea salt. Bake in the oven 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 sundried tomatoes and combine them with sundried tomato oil, balsamic vinegar, sugar, fresh black pepper, and a pinch of salt in a small bowl. Mix well and set aside. This dressing can be stored in the fridge for up to 3 days.
- Cook the Steak: Heat a large non-stick frying pan over medium-high heat for 3-4 minutes until very hot. Lightly rub the steak with vegetable oil and massage the salt evenly over it. Place the steak in the hot pan and cook for 3-5 minutes on each side until it reaches your preferred doneness. For medium-rare, aim for an internal temperature of 54°C (130°F). Remove the steak and let it rest, tented loosely with foil on a warm plate.
- Prepare Rocket: While the steak rests, wash and dry the rocket leaves. Lightly dress them with a small drizzle of the sundried tomato dressing liquid.
- Assemble the Crostini: Spread about 2 teaspoons of soft goat cheese over each toasted baguette slice. Top with 1-3 pieces of dressed rocket, depending on leaf size. Slice the rested steak thinly against the grain, then place a slice on each crostini. Spoon sundried tomatoes from the dressing over the steak without too much liquid, then garnish with small rocket pieces. Serve immediately.
- Enjoy and Share: Take a moment to leave a comment and rating. Your feedback is greatly appreciated!
Notes
- Use sundried tomato oil if available for enhanced flavor; otherwise, olive oil is a perfect substitute.
- Slices of baguette should be approximately 1 cm (⅖ inch) thick to create perfect-sized crostini.
- Steak is best cooked fresh and assembled just before serving for optimal taste and temperature.
- Crostini slices can be made up to one week ahead and stored in an airtight container.
- Dressing can be made up to three days ahead and kept refrigerated in an airtight jar.
- Use a meat thermometer to achieve perfect steak doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and Frying
- Cuisine: Western
