Burrata and Steak Crostini

Name: Burrata and Steak Crostini
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 pound hanger steak (or any other steak such as flank, filet, ribeye); kosher salt and freshly ground black pepper; 1 tablespoon mushroom powder (optional); 1 sourdough baguette (sliced in 1-inch pieces); 1 tablespoon neutral oil (such as canola, avocado, vegetable oil); 2 large garlic cloves; 8 ounce burrata; top with finely chopped chives and a drizzle of balsamic vinegar (optional)

4.8

(16)

lindseyeatsla.com

Your recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 20

steak crostini

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound hanger steak (or any other steak such as flank, filet, ribeye)kosher salt and freshly ground black pepper1 tablespoon mushroom powder (optional)1 sourdough baguette (sliced in 1-inch pieces)1 tablespoon neutral oil (such as canola, avocado, vegetable oil)2 large garlic cloves8 ounce burratatop with finely chopped chives and a drizzle of balsamic vinegar (optional)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat your oven to 350 degrees. Bring your steak to room temperature, we are using hanger steak here, but ribeye will work just as well. Season with salt, pepper, and mushroom seasoning.

Step 2

Slice your bread in about 1/2 inch pieces, it should make around 20 to 24 slices. Place on a sheet tray and toast, for about 6 to 8 minutes.

Step 3

In the meantime, heat a cast iron with a drizzle of oil until piping hot. Add your steak and sear for 2 minutes on all sides for medium rare. Transfer to the oven for another 1 to 2 minutes until your desired cooking time. Remove from the oven and let rest for about 15 minutes. Thinly slice.

Step 4

Once your bread is toasted, take a garlic clove and spread it against the toast. Top with burrata, then your steak. Top with chives, a finished of flakey salt, a crank of black pepper, and a drizzle of balsamic vinegar. Serve!