Description
A delicious appetizer featuring tender steak, creamy goat cheese, and roasted red peppers, all on crispy baguette slices.
Ingredients
Scale
- 1 pound boneless ribeye steak (cut 1” thick)
- As needed Kosher salt
- As needed Freshly ground black pepper
- 2 tablespoons vegetable oil
- As needed Extra-virgin olive oil
- 1 French baguette (cut into ½” slices)
- 8 ounces goat cheese
- 1 (16-ounce) jar roasted red peppers (drained and sliced into strips)
- As needed Micro-greens (for garnishing, optional)
Instructions
- Season the ribeye generously with salt and pepper.
- Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through. Add the steak and cook until the bottom develops a golden-brown crust, about 5 minutes.
- Flip the steak and continue to cook it until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130ºF (54ºC).
- Remove to a cutting board and let rest for about 15 minutes. Thinly slice the steak, discarding any large pieces of fat.
- Preheat the broiler to medium-high. Add about ¼ cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet.
- Broil them just until golden brown, about 1 minute.
- Place the crostini on a serving platter and spread each piece with goat cheese. Top each with a small piece of steak followed by a slice of red pepper.
- Garnish with micro-greens (optional).
Notes
- This dish is best served warm.
- Adjust seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Broiling, Searing
- Cuisine: American
Nutrition
- Serving Size: 2 crostini
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg