Empty My Fridge
Holiday Appetizer: Steak Crostinis with Ricotta & Cranberry Chimichurri
Ingredients
- Baguette · sliced1
- Olive oil2 tbsp + ¾ cups
- Salt3 tsp
- Garlic7
- Beef1
- Black pepper · cracked2 tsp
- Butter3 tbsp
- Rosemary2
- Ricotta cheese1 cup
- Cranberry · dried¾ cups
- Red wine vinegar½ cups
- Cilantro · chopped½ cups
- Parsley · finely chopped½ cups
- Chili flake · flakes1 tsp
- Chili pepper · diced1
- Shallot · diced1
Instructions
- Preheat the oven to 350°F (180°C).
- Lay the sliced baguette on a baking sheet, drizzle with 1 tablespoon of the olive oil and sprinkle with 1 teaspoon of the salt.
- Bake 8 to 10 minutes, until golden. Rub each toast with a garlic clove while warm.
- Season both sides of the steak with the remaining 2 teaspoons of salt and the pepper.
- Heat a cast-iron skillet on high until very hot. Add the remaining 1 tablespoon olive oil and sear the steak about 2 minutes per side.
- When you flip the steak, add the butter, the remaining garlic cloves and the rosemary, and baste the steak with the melted butter.
- Remove from the heat and rest the steak for 10 minutes, then slice it against the grain.
- Make the cranberry chimichurri by combining all its ingredients in a bowl and mixing well.
- Top each toast with ricotta, a slice of steak and some chimichurri.
Summarized from Tasty's video. Watch it for the details.
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GarlicBeefBreadShallotRicotta cheeseBaguetteCranberry
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