Description
This Burrata and Steak Crostini recipe offers a delightful combination of tender seared steak and creamy burrata atop toasted sourdough slices. Perfect as an elegant appetizer or a savory snack, each bite is enhanced by a touch of garlic, fresh chives, and optional balsamic vinegar for a balanced, flavorful experience.
Ingredients
Scale
Steak and Seasoning
- 1 pound hanger steak (or flank, filet, ribeye)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon mushroom powder (optional)
Bread and Toasting
- 1 sourdough baguette, sliced into 1/2-inch pieces (about 20 to 24 slices)
- 1 tablespoon neutral oil (canola, avocado, or vegetable oil)
- 2 large garlic cloves
Toppings
- 8 ounces burrata cheese
- Finely chopped chives, for garnish
- Flaky salt, for finishing
- Freshly ground black pepper, for finishing
- Balsamic vinegar, for drizzling (optional)
Instructions
- Preheat and Season Steak: Preheat your oven to 350°F (175°C). Bring the hanger steak to room temperature. Season it generously with kosher salt, freshly ground black pepper, and mushroom powder if using.
- Toast the Bread: Slice the sourdough baguette into 1/2-inch thick pieces, yielding about 20 to 24 slices. Arrange the slices in a single layer on a baking sheet and toast in the preheated oven for 6 to 8 minutes until golden and crisp.
- Sear the Steak: While the bread is toasting, heat a cast iron skillet or heavy pan over high heat and add a drizzle of neutral oil. Once the oil is hot and shimmering, add the steak. Sear the steak for about 2 minutes on each side to get a good crust for medium-rare doneness.
- Finish Cooking Steak in Oven and Rest: Transfer the seared steak on a pan to the preheated oven and cook for an additional 1 to 2 minutes until it reaches your desired level of doneness. Remove the steak from the oven and let it rest for 15 minutes to allow the juices to redistribute.
- Slice the Steak Thinly: After resting, slice the steak thinly against the grain for tender pieces.
- Prepare the Crostini: Once the bread is toasted, take one of the garlic cloves and gently rub each warm slice to impart a subtle garlic aroma and flavor.
- Assemble: Top each toast slice with a generous spoonful of burrata cheese, then layer on thin slices of the rested steak. Garnish with finely chopped chives, a sprinkle of flaky salt, freshly cracked black pepper, and a drizzle of balsamic vinegar if desired.
- Serve: Serve immediately while the crostini are warm and the burrata is fresh, making for a perfect, elegant appetizer or snack.
Notes
- For a richer flavor, you can use ribeye or filet steak in place of hanger steak.
- Mushroom powder is optional but adds an earthy depth to the steak seasoning.
- Use a cast iron skillet or any heavy-bottom pan for best steak searing results.
- Letting the steak rest is essential to retain juice and tenderness.
- Drizzling balsamic vinegar is optional but adds a lovely sweet acidity to balance the creamy burrata and savory steak.
- Serve immediately after assembling for the best texture and flavor experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: Burrata, Steak Crostini, Appetizer, Sourdough, Hanger Steak, Italian, Easy Recipe, Quick Snack
