Balsamic Steak Crostini
Toasted crostini spread with sun dried tomato goat cheese, topped with tender pieces of marinated flank steak and a drizzle of balsamic reduction. Finish with lightly dressed arugula.
Servings Prep Time
6people 10minutes
Cook Time
15minutes
Servings Prep Time
6people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Place bread slices on a large baking sheet, drizzle with 2 tablespoons extra virgin olive oil. Bake 10-12 minutes until slight crispy. Remove and set aside.
  2. While bread toasts, heat a large cast iron or non-stick skillet over medium high heat. Lightly coat skillet with remaining olive oil. Generously salt and pepper both sides of the steak. Add to pan, cook 3-4 minutes per side, or until meat reaches desired doneness. Set aside to rest for 5 minutes, then slice in thin pieces.
  3. In a medium bowl mix together goat cheese and 3 tablespoons diced sun dried tomatoes.
  4. Add arugula to a small bowl, drizzle with reserved oil from tomatoes. Squeeze half a lemon over greens, toss to coat.
  5. Evenly spread cheese mixture on toasted bread. Top with desired amount of steak. Drizzle with balsamic reduction. Place dressed greens on next, garnish with remaining tomatoes and sprinkle with grated cheese. Serve warm or room temperature.