Steak and Burrata Crostini
Steak and Burrata Crostini
10 minutes
10 minutes
Appetizers
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 into 1-inch pieces
- 1 tablespoon Fustini's Garlic olive oil, plus more for drizzling
- 2 large garlic cloves
- 8 ounce burrata or fresh Mozzarella
- top with finely chopped chives and a drizzle of Fustini's Balsamic Glaze
Directions
- 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.
- Slice your bread in about 1/2 inch pieces, it should make around 20 to 24 slices. Place on a sheet tray, drizzle with olive oil, and toast, for about 6 to 8 minutes.
- 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.
- 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 finish of flakey salt, a crank of black pepper, and a drizzle of balsamic glaze. Serve!
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