Irresistibly Delicious Steak Crostini (Print-Friendly Format)
Filet mignon, crunchy baguette, caramelized onions, and zesty chimichurri pair for outstanding party bites.
# Ingredients You’ll Need:
→ Steak and Crostini
01 -
2 filet mignon steaks, approximately 5 cm thick
02 -
1 Italian or French baguette, sliced into 1.25 cm pieces
→ Chimichurri Sauce
03 -
250 g roasted red peppers, finely chopped
04 -
30 g fresh parsley, finely chopped
05 -
60 ml red wine vinegar
06 -
2 teaspoons smoked paprika
07 -
5 garlic cloves, peeled
08 -
60 ml lemon juice
09 -
0.25 teaspoon black pepper
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon Korean chili flakes, adjust to taste
12 -
120 ml olive oil
→ Caramelized Onions
13 -
30 g unsalted butter
14 -
2 large onions, thinly sliced
15 -
15 ml balsamic vinegar
16 -
12 g brown sugar
17 -
Salt and pepper, to taste
→ Garlic Butter
18 -
115 g butter, room temperature
19 -
1 teaspoon garlic, very finely minced
20 -
2 teaspoons fresh parsley, finely chopped
# How to Make It:
01 -
Combine roasted red peppers, parsley, red wine vinegar, smoked paprika, garlic cloves, lemon juice, black pepper, salt, and Korean chili flakes in a blender or food processor. Blend at high speed until well mixed. Transfer to a bowl and slowly whisk in olive oil until fully incorporated. Set aside at room temperature or refrigerate.
02 -
Melt unsalted butter in a skillet over medium heat. Add sliced onions with a pinch of salt and cook for approximately 20 minutes, stirring periodically, until golden and soft. Stir in brown sugar and balsamic vinegar, season with salt and pepper, and cook for an additional 2 minutes. Set aside.
03 -
In a small bowl, combine room-temperature butter, finely minced garlic, and chopped parsley. Blend until homogenous. Reserve at room temperature.
04 -
Preheat grill to 260°C. Season filet mignon steaks generously with salt and black pepper, ensuring even coverage. Grill steaks for 4-5 minutes per side for medium-rare, or adjust timing for preferred doneness. Remove steaks and allow them to rest for 10 minutes.
05 -
Slice baguette into 1.25 cm pieces if not done. Brush both sides with olive oil. Arrange slices on a baking tray and bake at 200°C for 1-2 minutes per side, or until golden and crisp.
06 -
Once rested, slice steaks into thin strips approximately 0.6 cm thick.
07 -
Arrange toasted crostini on a platter. Spread each with caramelized onions, a layer of garlic butter, a drizzle of chimichurri, and a slice of steak. Top with additional chimichurri if desired. Adjust toppings to preference.
# Extra Tips:
01 -
Resting the steak before slicing ensures juiciness and prevents loss of moisture.
02 -
Adjust chili flakes in chimichurri for preferred heat level.