Summer Steak Crostini with Bruschetta
Equipment
- Cast Iron Skillet
Ingredients
- 1 tsp olive oil
- 2 cloves garlic minced
- 1-2 sprigs Rosemary
- 4 tbsp unsalted butter
- 1 lb steak
- Kosher salt
- Black pepper
- Land O’Lakes cracker cuts (pepper jack and Colby jack
- French bread
- Land O’Lakes garlic & herb butter spread
For the bruschetta
- 10 oz cherry tomatoes
- ½ shallot minced
- 3 cloves garlic
- ½ lemon juice
- ¼ tsp oregano
- ¼ tsp red pepper flakes or to discretion
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Fresh basil
Instructions
For the Bruschetta
- In a medium bowl, combine the diced tomatoes, minced shallot, garlic, basil, olive oil, balsamic vinegar, lemon juice, oregano, salt, and black pepper. Stir until well combined. Cover and refrigerate for 10–15 or until serving to allow the flavors to meld.
For the Steak
- Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking to ensure an even sear. Pat dry with paper towels and season generously with kosher salt and black pepper.
- Heat a cast-iron skillet over medium-high heat until hot. Add a small amount of olive oil to coat the pan. If the steak has a fat cap, sear the fat side first to render some of the fat.
- Sear the steak for about 4 minutes on the first side, Flip and cook for an additional 2–3 minutes for medium doneness.
- Reduce the heat to medium-low and add the butter, rosemary, and garlic cloves. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for about 1 minute, or until the desired doneness is reached.
- For accuracy, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Transfer the steak to a cutting board and let rest for 5–10 minutes before slicing into bite-sized pieces.
For the Crostini
- Preheat the oven to 375°F.
- Slice the baguette into rounds and spread each piece with Land O Lakes Garlic & Herb Butter. Top with a cracker-cut slice of cheese.
- Arrange on a baking sheet and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- To assemble, top each crostini with a piece of steak and a spoonful of bruschetta. Garnish with additional basil, if desired, and serve immediately.