Description
This Steak Crostini recipe features succulent ribeye slices served on toasted baguette rounds with melted mozzarella, topped with a vibrant olive salsa and finished with a rich balsamic glaze. Perfect as an elegant appetizer or a flavorful snack, it combines bold Mediterranean flavors and a beautiful presentation.
Ingredients
Olive Salsa
- 1/2 cup Pitted Green Olives, finely chopped
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Fresh Cilantro, chopped
- 1 Shallot, diced
- 2 cloves Garlic, minced
- 1 tbsp Red Wine Vinegar (or apple cider vinegar)
- 2 tbsp Lemon Juice
- 3 tbsp Olive Oil
- Kosher Salt and Black Pepper, to taste
Steak and Seasoning
- 1 lb Ribeye (room temperature)
- 1-2 tbsp Steak Seasoning
- Kosher Salt and Black Pepper, to taste
- 2 tbsp Vegetable Oil (or any high smoke point oil)
- 2 tbsp Salted Butter
- 2 sprigs Rosemary
- 1 clove Garlic, smashed
Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- 1/4 cup Brown Sugar
- 2 tbsp Salted Butter
Crostini
- 1 Baguette, sliced into 1/2 inch thick rounds
- 1 cup Mozzarella, shredded
Instructions
- Season the Ribeye: Pat the ribeye dry with paper towels. Coat it evenly with steak seasoning, kosher salt, and black pepper. For best results, dry brine overnight uncovered on a wire rack in the refrigerator, then bring to room temperature before cooking.
- Make the Balsamic Glaze: In a small saucepan over medium heat, combine balsamic vinegar and brown sugar. Stir and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened and coats the back of a spoon. Remove from heat, add butter, stir until melted, then set aside to cool and thicken further.
- Prepare the Olive Salsa: Finely chop green olives, parsley, cilantro, shallot, and garlic. In a medium bowl, combine these with red wine vinegar, lemon juice, and olive oil. Season with kosher salt and black pepper to taste. Stir well and adjust seasoning if needed.
- Cook the Steak: Heat a cast iron or heavy skillet over medium-high heat until very hot and smoking. Add vegetable oil to the pan. Place the ribeye in the pan and sear for 3-4 minutes per side without moving it to develop a golden-brown crust. Cook to desired doneness – medium rare recommended at 130-140°F internal temperature.
- Baste and Rest the Steak: In the last minute of cooking, add butter, rosemary sprigs, and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly. Remove the steak and cover loosely with aluminum foil. Rest for 5-10 minutes to redistribute juices. Reserve the pan drippings.
- Prepare the Crostini: Preheat oven to 350°F. Place baguette slices in a bowl and pour reserved steak pan drippings over them. Toss gently to coat. Arrange slices on a baking sheet. Top each with shredded mozzarella cheese. Bake for 8-10 minutes until the cheese melts completely.
- Assemble the Crostini: Slice the rested steak thinly. Place steak slices atop each crostini. Spoon olive salsa over the steak, then drizzle with the cooled balsamic glaze. Serve immediately.
Notes
- Dry brining the steak in the refrigerator overnight enhances juiciness and flavor but is optional.
- Use a meat thermometer to ensure perfect doneness.
- Vegetable oil is recommended due to its high smoke point for searing steak.
- Balsamic glaze will thicken further as it cools; store in an airtight container if made ahead.
- Allowing the steak to rest after cooking is crucial for juicy slices.
- For a vegetarian version, substitute ribeye with grilled portobello mushrooms or eggplant slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
