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Steakhouse Crostini

Steakhouse Crostini

Oh how I love a great Steakhouse!  We have some good choices here in the Bay
Area -although I can only imagine doing a jaunt through the mid-west – now that
is steakhouse country.  When we visited Chicago
last summer, I was amazed that on almost every corner, there was a steakhouse.  Unfortunately for us, we did not have time to
partake in a true mid-west steakhouse – next time for sure.  We did go here, here and here – all fantastic, especially the first one was my absolute favorite.

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Chain restaurants are not quite my thing, but will hit a few
now and then.  I have to admit, I do like
PF Changs but to me, it is not the traditional chain restaurant.  I absolutely adore Ruth’s Chris.  I know it is a chain BUT that 500 degree
plate is adorned with a perfectly cooked steak and oh that sizzling butter.  Can I say it again – oh that sizzling
butter.  This is one DARN good
steak.  Not too mention the sides are
divine.

Over the weekend, we had a small dinner party.  Since the weather in the Bay Area has been representative
of summer, I wanted to grill some steak. 
After visiting Whole Foods, they were out of flank steak so I opted for
skirt steak.  I created this marinate a
few weeks ago and was so impressed with the flavor that was imparted into the
steak, it was worthy of a repeat performance. 
The skirt steak turned out so rich, tender and flavorful that my guests
went back for seconds.  I served it with
a traditional Chimichurri and it simply married the flavors together.

Believe it or not, we had some leftover.  Hubby and I decided to relax on Sunday and
watch movies.  I had been waiting for
Jack Ryan – Shadow Recruit to be available on Apple TV and my wait was
over.  If you like adventure, suspense
and getting a bird’s eye view of Russia,
then this is your movie.  (Worth the
rental fee)  A good movie calls for
popcorn or a tasty snack, which is the beauty of watching at home.  Remember, I had that leftover steak; well I
put it to good use by making these Steakhouse Crostini’s.  The end result was simply divine.

Steakhouse Crostini

Makes 12

1 large onion, peeled and sliced thin

3 Tablespoons Butter

Sourdough baguette, 12 slices

Olive oil

Blue Cheese

Cherry Tomatoes

Favorite Steak Sauce

Steak (see recipe below)

In a large skillet, melt the butter and then add the sliced
onions.  Cook on medium heat until
lightly golden brown.  About 12 to 15
minutes.  Add a touch of salt and pepper
when finished cooking.

Brush each side of the sliced baguette with olive oil.  Add to a grill on medium heat and toast until
golden brown on each side with grill marks. 
Continue to flip and watch, so you don’t burn.  Remove from grill and let cool.

To assemble, first add the caramelized onions to each
baguette, then a couple slices of the grilled steak, then the blue cheese, top
with a cherry tomato and a drizzle of steak sauce.

Note:  The recipe
below will make more steak than needed for recipe above unless you are feeding
a large crowd.  You can use for another
recipe or simply make the Crostini when you have leftover steak.  Enjoy!

Steak with Bourbon Balsamic Marinade

6 Garlic Cloves, Sliced

1 Tablespoon Fresh Rosemary Leaves, minced

1 Tablespoon Dried Oregano

2 Tablespoons Whole Grain Mustard

See Also

½ Cup Balsamic Vinegar

½ Cup Bourbon

1 Cup Olive Oil

1 teaspoon Salt

1 teaspoon Pepper

One 2 to 3 pound Flank or Skirt Steak

Use a large plastic bag that seals well.  Add the garlic, rosemary, oregano, mustard, balsamic,
bourbon and olive oil to the plastic bag. 
Shake well so that the ingredients meld together. 

Remove any excess fat from the steak and immerse into the
plastic bag.  Seal the top and set inside
a baking dish or large bowl to avoid any possible leeks.  Place in the refrigerator and let sit for at
least 4 hours and up to 24 hours.

When ready to grill, remove the steak from the marinade and
let the excess drip off.  Season with
salt and pepper.  Grill the steak over
moderate heat, turning occasionally, until lightly charred.  Cook for 10 to 12 minutes or until the
internal temperature of the thickest part registers 125 degrees.  Transfer to a carving board and let rest for
5 minutes to let the juices absorb back into the meat.  Thinly slice the meat against the grain and
serve.

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