Quick + Easy Steak Crostini With Tomato, Basil And Feta
Steak crostini is a great way to make a luxurious appetizer using leftover steak! Juicy tomatoes seasoned with basil and olive oil plus tangy feta cheese and sweet balsamic make an unforgettable appy! Makes about 18 appetizers. Depending on what else is being served, you can plan on 1-3 crostini per person.
Servings: 18
Ingredients
- 8 oz cooked steak (250 grams) See note below to cook steak if raw
- 1 baguette cut into 18 slices
- 3 tablespoon extra-virgin olive oil
- ⅓ cup mayonnaise
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon flaky sea salt plus more to finish
- ½ teaspoon black pepper plus more to finish
- 1 ½ cups cherry tomatoes sliced
- ½ cup basil slivered
- ½ cup feta cheese
- 3 tbsp balsamic vinegar
Instructions
- Preheat the oven to 450°F/230°C) Slice the baguette into ½" round or diagonal slices, place them on a baking sheet and and toast the baguette slices in the oven until golden brown, about 5 minutes, then brush them with olive oil and set aside. (1-2 tablespoons should be enough)
- Mix the mayonnaise, garlic and red pepper flakes together in a bowl until well mixed.
- In a separate small bowl, mix the sliced cherry tomatoes (or chopped regular tomatoes), slivered basil, 1 ½ tablespoons of olive oil, salt and pepper.
- Thinly slice your leftover or freshly cooked and rested steak.
- Top each slice of bread with a dollop of garlic mayo, a spoonful of the tomatoes, a slice of steak and a sprinkle of feta or chunk of burrata cheese. Drizzle the balsamic glaze over. Sprinkle with the sea salt and fresh pepper, then garnish with extra basil leaves and serve right away.
Notes
If you have a raw steak, here's how to cook it perfectly:
Season steak generously on both sides with salt and pepper. Preheat a grill or cast iron skillet over medium-high heat.
Brush your grill or pan with olive oil, then place the steak on and cook until there is a deep, even sear, then flip and repeat cooking steak until it is medium-rare or more well done if that is your preference. (I like to use a meat thermometer and aim for 130°-140°F/54°-60°C). Remove to a plate and let the steak rest for 10 minutes (or longer) before slicing.