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Burrata and Steak Crostini Recipe

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4 from 36 reviews

This Burrata and Steak Crostini recipe is an elegant and delicious appetizer featuring tender, medium-rare steak slices atop toasted sourdough baguette with creamy burrata cheese. Enhanced with garlic, savory mushroom powder, fresh chives, and a drizzle of balsamic vinegar, it's perfect for entertaining or a sophisticated snack.

  • Total Time: 35 minutes
  • Yield: 20 crostini

Ingredients

Steak

  • 1 pound hanger steak (or flank, filet, ribeye)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon mushroom powder (optional)
  • 1 tablespoon neutral oil (canola, avocado, or vegetable oil)

Bread & Toppings

  • 1 sourdough baguette, sliced into 1/2-inch pieces (about 20-24 slices)
  • 2 large garlic cloves
  • 8 ounces burrata cheese
  • Finely chopped fresh chives, for garnish
  • Balsamic vinegar, for drizzling (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat Oven and Prepare Steak: Preheat your oven to 350°F (175°C). Bring the hanger steak to room temperature for even cooking. Season the steak generously with kosher salt, freshly ground black pepper, and mushroom powder if using.
  2. Toast the Bread: Slice the sourdough baguette into 1/2-inch thick rounds, yielding about 20-24 pieces. Arrange the slices on a baking sheet and toast them in the preheated oven for 6 to 8 minutes until crisp and golden.
  3. Sear and Oven-Cook the Steak: While the bread is toasting, heat a cast iron skillet or heavy pan over high heat with a drizzle of neutral oil until it’s very hot. Sear the steak for 2 minutes on each side to develop a crust and achieve medium-rare doneness. Then transfer the steak to the oven for an additional 1 to 2 minutes or until your desired doneness is reached.
  4. Rest and Slice Steak: Remove the steak from the oven and let it rest for about 15 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain.
  5. Assemble Crostini: Once the bread slices are toasted, rub each piece gently with a peeled garlic clove for a subtle garlic aroma and flavor. Spread a generous amount of burrata cheese on each toast, then top with thin slices of the rested steak.
  6. Garnish and Serve: Finish each crostini by sprinkling chopped chives, flaky sea salt, and a crack of freshly ground black pepper. Drizzle with balsamic vinegar if desired. Serve immediately and enjoy!

Notes

  • Bring steak to room temperature before cooking for even doneness.
  • Mushroom powder adds umami but is optional.
  • Resting steak is essential to keep it juicy and tender.
  • Use a cast iron skillet or heavy-bottomed pan for best searing results.
  • Adjust steak cook times depending on preferred doneness.
  • Use good quality burrata for creamy texture and flavor.
  • Balsamic vinegar drizzle enhances flavor but can be omitted for a simpler crostini.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/burrata-and-steak-crostini-recipe/