The Best Steak Crostini with Blue Cheese
Honestly, I think I could eat steak crostini every single day. It's basically a steak dinner in a bite-sized package! With crumbly blue cheese and a super simple garlic sauce, this crostini is rich, flavorful, and great with wine. And the crostini come together in less than 30 minutes for a pretty, fancy-ish party appetizer!
Ingredients
Steak Crostini
- 8 ounces top sirloin steak, 2 small steaks (228 grams)
- Kosher salt & freshly-ground black pepper, to taste
- 1 Tablespoon neutral oil (15 milliliters)
- 1 Tablespoon unsalted butter (14 grams)
- 6 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1 recipe homemade crostini (or store-bought)
- 4 ounces blue cheese, crumbled (125 grams)
- 2 Tablespoons freshly-snipped chives (12 grams)
Garlic Sauce
- 1/4 cup mayonnaise (60 grams)
- 1/4 cup full-fat sour cream (60 grams)
- 2 teaspoons minced garlic, 2 large cloves
- 1 Tablespoon fresh lemon juice (15 milliliters)
- Kosher salt & freshly-ground black pepper, to taste
Equipment
- Cast iron skillet
Instructions
Sear the Steak
- Bring the steaks to room temperature for 30-60 minutes. Then, pat each side dry with paper towels. Season all sides of the steaks with a generous amount of Kosher salt and freshly-ground black pepper.
- Coat the bottom of a cast iron skillet with the neutral oil and heat it over high. Once the oil is shimmering and searing hot, carefully place both steaks in the pan, leaving some room between them. Don't move the steaks around! Let them sear so they have a nice brown crust, about 3 minutes.
- Flip the steaks and sear for another 2-3 minutes. During the last minute of cooking, add the butter, thyme, and rosemary. Use a spoon to baste the steaks with the melted herb butter until the steaks reach an internal temperature of 130-135°F (54-57°C).
- Set the steaks on a plate and let them rest for 5-10 minutes. Then, thinly slice the steaks into strips.
Make the Garlic Sauce
- In a small bowl, combine the mayonnaise, sour cream, garlic, lemon juice, salt, and pepper. Whisk until the sauce is smooth. Add more salt and pepper, to taste. Set aside.
Assemble the Crostini
- Place the crostini on a sheet pan. Sprinkle each toast with about 2 teaspoons of blue cheese crumbles. Broil on HIGH for 1-2 minutes, just until the blue cheese is warmed through but not completely melted.
- Top each crostini with a slice of steak and a dollop of garlic sauce. Garnish the crostini with fresh chives and black pepper. Enjoy!
Notes
For tender steak, you don't want to cook the top sirloin past medium rare (between 130-135°F/54-57°C). I 100% recommend investing in a good meat thermometer to make sure you don't over-cook the steaks.
Freshly-crumbled blue cheese is key in this recipe! It's so much creamier and more flavorful.
Broil the crostini just until the cheese is warmed through. You don't want it to be too melty or the crostini will turn out oily!
Layer the crostini right before serving. Otherwise, they'll come out soggy.
Feel free to use horseradish in the sauce instead of garlic! Start with 1 Tablespoon of prepared horseradish and add more to taste.
You can serve this crostini warm or room temperature. They're better warm but they still taste good at room temp!
Serving: 1crostini, Calories: 148kcal, Carbohydrates: 12.6g, Protein: 10.7g, Fat: 5.8g, Saturated Fat: 2.1g, Cholesterol: 31mg, Sodium: 257mg, Potassium: 135mg, Sugar: 0.2g, Calcium: 28mg, Iron: 6mg
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