These easy steak crostini are toasted baguette, topped with soft goats cheese, tender steak and sun-dried tomato dressing. The ultimate party appetizer.
Ingredients
- 400 g thick ribeye steak (or porterhouse, sirloin, scotch fillet) (1-1½ inch thick/~¾lb)
- 1 teaspoon vegetable oil or sundried tomato oil
- 1 teaspoon cooking salt / kosher salt
- big handful rocket (arugula)
- 150 g soft goats cheese (5½oz)
SUNDRIED TOMATO DRESSING
- ⅓ cup sundried tomatoes in oil if possible, drained
- 2 tablespoons sundried tomato oil or olive oil (notes 1)
- 1 tablespoon balsamic vinegar (notes 1)
- ¼ teaspoon sugar
- ¼ teaspoon freshly cracked black pepper
CROSTINI
- 1 crusty thin baguette sliced into ~1cm pieces / ⅖ inch. You need 20 slices (notes 2)
- 2-3 tablespoons extra virgin olive oil as needed
- Flaky sea salt to taste
For best results, always weigh ingredients where a weight is provided
Equipment
- Non stick skillet / frying pan
- Baking sheet
- Bread knife
- chopping board
- mixing bowl
Instructions
- Take the steak out of the fridge 30 minutes prior to cooking.
- FOR THE CROSTINI (can be made up to 1 week ahead):Preheat the oven to 200C (180C fan forced)/395F.
- Lay the slices of baguette out on the baking sheet, then brush both sides of each piece with a little oil using a pastry brush. Sprinkle a little pinch of sea salt over each one.
- Bake for 8-10 minutes, flipping halfway, until beginning to turn golden brown. Set aside. If making ahead, store in an airtight container in the pantry.
- FOR THE DRESSING (can be made up to 3 days ahead):Very finely chop the sundried tomatoes and add to small bowl with the sundried tomato oil (or olive oil if you don’t have that), vinegar, sugar, pepper and a pinch of salt. Mix well and set aside. If making ahead, store in an airtight jar in the fridge.
- FOR THE STEAK (best done the day of or right before serving): Place a large non-stick frying pan on the stove over medium-high heat and heat for 3-4 minutes until very hot. If using a skillet that is not non-stick, you’ll need to add some oil to the pan at this stage – 2-3 tablespoons. With non-stick there is no need.
- While the pan is heating, rub the 1 teaspoon of oil over the steaks, then massage the ½ teaspoon of salt all over both of it.
- Place the steak into the pan and cook, 3-5 minutes each side until done to your liking.
- Use a meat thermometer for perfect steaks. At medium-rare, should be 54C/130F in the thickest part. Medium 58C/140F and medium-well 62C/145F. For these exact size steaks, medium-rare takes around 10 minutes. If you notice fond (brown bits) forming on the bottom of the pan, move the steaks around over them to lift them so they don’t burn.
- While they’re cooking heat a plate in the microwave for 1-1 ½ minutes so that it’s warm (not hot) and when the steaks are done, transfer them to the warm plate and tent with a piece of foil over the top (don’t cover tightly).
- ASSEMBLING THE STEAK CROSTINI (best done close to serving): While the steak rests, wash and dry the rocket (arugula) then dress it with just a little drizzle of the liquid from the dressing.
- Spread about 2 teaspoons of goats cheese over each crostini, then top with 1-3 pieces of rocket (depending on size). Save smaller pieces of rocket for topping.
- Slice the steak thinly, against the grain, and place a piece on top of each crostini. Give the sundried tomato dressing a mix up, then scatter some of the tomatoes over each crostini (not too much of the liquid). Add those little pieces of rocket to the top, then serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- It’s best to slice the baguette into thinner slices rather than thicker so they’re easier to eat. Since they’re very crunchy, large slices may hurt your mouth when you try to bite in. 1cm (⅖ inch) or less is good but also don’t go too thin if the bread you have has a lot of larger holes or it could just fall apart.
- Timing: Steak crostini are best assembled as close to serving as possible. The steak can be served cold, room temperature or warm. The assembled crostinig will stay crispy in fridge, for a good few hours but will soften over time longer than that. Rocket can be washed and dried ahead of time. Dressing can be made 2-3 days ahead - store in the fridge in an airtight container or jar with tight fitting lid. Crostini can be made 1 week ahead and stored in an airtight container in the pantry.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
