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Burrata and Steak Crostini Recipe

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4 from 14 reviews

This Burrata and Steak Crostini recipe is a delightful appetizer featuring tender seared steak atop creamy burrata on toasted sourdough slices. With a touch of garlic, fresh chives, and optional balsamic drizzle, this appetizer is elegant yet simple, perfect for entertaining or a sophisticated snack.

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)

Bread and Toppings

  • 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
  • 8 ounces burrata cheese
  • Finely chopped chives, for garnish
  • Flaky salt, for finishing
  • Freshly cracked black pepper, for finishing
  • Balsamic vinegar, for drizzling (optional)

Instructions

  1. Preheat and Prepare Steak: Preheat your oven to 350°F (175°C). Bring the steak to room temperature. Season the steak generously with kosher salt, freshly ground black pepper, and mushroom powder if using to enhance the umami flavor.
  2. Toast the Bread: Slice the sourdough baguette into 1/2-inch pieces to yield about 20 to 24 slices. Place the slices on a sheet tray and toast them in the oven for about 6 to 8 minutes until lightly golden and crisp.
  3. Sear the Steak: While the bread is toasting, heat a cast iron skillet over high heat with a drizzle of neutral oil until it is very hot. Add the steak and sear it for 2 minutes on each side to develop a nice crust for a medium-rare doneness.
  4. Finish Cooking Steak in Oven: Transfer the cast iron skillet with the steak to the preheated oven and cook for an additional 1 to 2 minutes until the desired internal temperature is reached.
  5. Rest and Slice Steak: Remove the steak from the oven and transfer it to a cutting board. Let it rest for about 15 minutes to allow juices to redistribute. Then, thinly slice the steak against the grain.
  6. Prepare Crostini Assembly: Once the bread is toasted, rub each slice with a peeled garlic clove to infuse subtle garlic flavor. Spread a generous amount of burrata cheese on top of each piece of toast.
  7. Top with Steak and Garnishes: Place thin slices of rested steak over the burrata. Garnish with finely chopped chives, a pinch of flaky salt, freshly cracked black pepper, and a drizzle of balsamic vinegar, if desired.
  8. Serve: Arrange the crostini on a platter and serve immediately for a crowd-pleasing appetizer.

Notes

  • Allowing the steak to rest after cooking is crucial for juicy slices.
  • You can substitute hanger steak with ribeye, flank, or filet mignon depending on preference.
  • The mushroom powder is optional but adds a savory depth to the steak seasoning.
  • Use fresh burrata for the best creamy texture and flavor.
  • Adjust cooking time if you prefer steak doneness other than medium-rare.
  • For a more intense garlic flavor, rub bread with garlic before toasting, but be careful not to burn it.

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