Blue Cheese and Steak Crostini
Toasted baguette slices topped with crumbled blue cheese and thinly sliced steak, garnished with parsley or chives.
Ingredients
Ingredients
- 16 ouncesteak
- 1/2 teaspoonsalt or to taste
- 1/2 teaspoonpepper or to taste
- 1/2 French baguette
- 6 ounceblue cheese crumbled
- fresh parsley or chives for garnish
Instructions
Instructions
- Season the 16-ounce steak on both sides with ½ teaspoon salt and ½ teaspoon pepper.
- Preheat your grill to medium-high. Grill the steak about 7 minutes per side for medium-rare, or longer to reach your desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. After resting, slice the steak thinly against the grain.
- While the steak rests, preheat your oven broiler. Cut ½ French baguette into ½-inch slices and arrange the slices in a single layer on a baking sheet.
- Broil the bread slices 1 to 2 minutes per side, watching closely, until they are golden and toasted. Remove from the oven.
- Divide the 6 ounces of crumbled blue cheese evenly among the toasted bread slices, spreading it on each slice.
- Top each blue-cheese–topped slice with thin slices of the rested steak.
- Garnish with fresh parsley or chopped chives and serve immediately.
Notes
If you don’t like blue cheese, you can use something soft like brie, goat cheese or herbed cream cheese as a replacement.
You can pan fry your steak if grilling isn’t an option.
Just be sure to keep the bread and the toppings separate till you’re ready to serve, otherwise they’ll get soggy and a little less than appetizing. These toppings will keep for up to2 daysif stored properly in an airtight container in the fridge. This recipe won’t freeze well sadly so make these as you need them!
You can pan fry your steak if grilling isn’t an option.
Just be sure to keep the bread and the toppings separate till you’re ready to serve, otherwise they’ll get soggy and a little less than appetizing. These toppings will keep for up to2 daysif stored properly in an airtight container in the fridge. This recipe won’t freeze well sadly so make these as you need them!