Dinner

Burrata and Steak Crostini Recipe

ByRafael Mansero December 12, 2025December 12, 2025

Introduction

Burrata and steak crostini make for an elegant yet simple appetizer that’s perfect for any gathering. Creamy burrata pairs beautifully with tender, seared steak on toasted sourdough slices, creating a delicious combination of flavors and textures.

The image shows several small pieces of toasted bread as the first layer, with a golden-brown crispy texture. On top of each toast is a thick layer of creamy white cheese, slightly melted around the edges. The third layer is a medium-rare cooked steak slice, juicy pink in the center with a dark, seared crust. Small green chives are sprinkled on top of each steak slice, along with black pepper and tiny red chili flakes scattered over the cheese. All the pieces are placed closely on a white plate with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound hanger steak (or 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 neutral oil (canola, avocado, or vegetable oil)
2 large garlic cloves
8 ounce burrata
Finely chopped chives for topping
Drizzle of balsamic vinegar (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Bring the steak to room temperature and season it generously with kosher salt, freshly ground black pepper, and mushroom powder if using.
Step 2: Slice the sourdough baguette into about 1/2-inch pieces, yielding 20 to 24 slices. Arrange the slices on a baking sheet and toast them in the oven for 6 to 8 minutes until they are crisp.
Step 3: While the bread toasts, heat a cast iron skillet over high heat and add a drizzle of neutral oil. When the pan is very hot, sear the steak for 2 minutes on each side to achieve medium-rare doneness.
Step 4: Transfer the steak to the oven and cook for an additional 1 to 2 minutes, depending on your preferred doneness. Remove the steak and let it rest for about 15 minutes before thinly slicing.
Step 5: Once the bread is toasted, rub each slice with a garlic clove for flavor. Spread burrata on top of each slice, then add a few slices of steak.
Step 6: Finish by sprinkling finely chopped chives, a pinch of flaky salt, a crack of black pepper, and a light drizzle of balsamic vinegar over the crostini. Serve immediately.

Tips & Variations

Use ribeye or filet mignon for a richer or more tender steak option.
For extra flavor, rub the toasted bread with olive oil before adding garlic.
Swap out chives for fresh thyme or rosemary to change up the herb profile.
Try adding a few drops of hot honey for a sweet and spicy twist.

Storage

It’s best to serve these crostini fresh for optimal texture and flavor. If needed, store leftover steak slices in an airtight container in the refrigerator for up to 2 days. Toasted bread and burrata are best prepared just before serving to maintain their quality.