Description
Steak Crostini with Creamy Sauce
Ingredients:
1 lb New York strip steak
1 baguette, sliced
1 cup cream cheese sauce
½ cup shredded cheddar
1 tbsp butter
1 tsp paprika
Fresh parsley for garnish
Instructions:
Toast baguette slices under the broiler until crispy.
Season steak with paprika, salt, and pepper. Sear and slice thinly.
In a saucepan, melt butter and mix with cream cheese and cheddar until smooth.
Arrange steak on bread slices and drizzle with cheese sauce.
Garnish with parsley for a cheesy twist.
Cheese lovers, this one’s for you!
#CheesySteakBites
Step-by-Step Guide
Follow these detailed instructions for perfect Steak Crostini every time.
- Prepare the Crostini: Preheat your broiler. Slice the baguette into ½-inch thick pieces. Arrange them on a baking sheet and toast under the broiler for 1-2 minutes per side, until golden and crisp. Watch closely to prevent burning. Set aside to cool.
- Cook the Steak: Pat the New York strip steak completely dry with paper towels. Season generously on both sides with salt, pepper, and the paprika. Heat a skillet or cast-iron pan over high heat. Add a high-smoke-point oil. Sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let it rest for at least 10 minutes. This ensures juicy meat.
- Make the Creamy Sauce: While the steak rests, melt the butter in a saucepan over medium-low heat. Reduce heat to low and add the cream cheese, stirring until melted and smooth. Gradually stir in the shredded cheddar until fully incorporated and the sauce is velvety. Remove from heat.
- Assemble: Thinly slice the rested steak against the grain. Place a slice or two of steak on each toasted baguette slice. Drizzle or spoon the warm cheese sauce generously over the steak. Garnish immediately with fresh chopped parsley.
Serving Suggestions
These crostini are versatile. Serve them as an elegant appetizer at a dinner party arranged on a platter. For a game-day snack, set up a build-your-own crostini station with the components. Pair with a light arugula salad dressed with lemon vinaigrette to cut through the richness, or serve alongside a hearty tomato bisque. A bold red wine like Cabernet Sauvignon or Malbec complements the steak perfectly.
How-to Summary
Toast baguette slices. Season and sear a New York strip steak, then let it rest before slicing thinly. Create a simple, smooth cheese sauce by melting butter, cream cheese, and cheddar together. Assemble by placing steak on the crostini, topping with the warm sauce, and garnishing with fresh parsley.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Ribeye offers great marbling and flavor, while filet mignon provides a tender, lean option. Sirloin is a more economical choice; just be sure not to overcook it.
Can I make components ahead of time?
Absolutely. Toast the baguette slices up to a day in advance and store in an airtight container. The cheese sauce can be made ahead and gently reheated with a splash of milk to loosen it. Cook and slice the steak 1-2 hours before serving.
My cheese sauce is too thick. How do I fix it?
Thin it gradually by whisking in a tablespoon of warm milk or cream at a time until you reach the desired, drizzle-able consistency.
What’s the best way to slice the steak?
Always slice against the grain. Look for the lines of muscle fibers running along the steak and cut perpendicular to them. This shortens the fibers, making each bite incredibly tender.
How do I prevent soggy crostini?
Assemble just before serving. Ensure your toasted bread is completely cool before topping, and avoid letting the sliced steak (which can release juices) sit on the bread for too long before your event starts.
Common Mistakes to Avoid
- Not Resting the Steak: Slicing immediately causes all the precious juices to run out, leaving dry meat and soggy bread.
- Overheating the Cheese Sauce: Cooking over too high heat can cause the cheese to break and become greasy. Use low heat and stir constantly.
- Slicing With the Grain: This results in chewy, stringy pieces of steak that are hard to bite through on a crostini.
- Using Soft Bread: Always toast the baguette slices firmly. Soft bread will collapse under the weight and moisture of the toppings.
Conclusion
Steak Crostini with Creamy Sauce is a deceptively simple yet impressively flavorful appetizer that combines tender steak, crispy bread, and rich cheese. By following the step-by-step guide and heeding the common pitfalls, you can create a restaurant-quality bite at home. Perfect for entertaining or a special treat, these crostini are sure to be a crowd-pleaser. Remember the key steps: rest your meat, slice against the grain, and assemble with confidence for the best results.
