Steak & Bruschetta Crostini
Steak & Bruschetta Crostini
Ingredients
For the Steak and Crostini
- 2 NY strip steaks, about 16 ounces each, 1 1/4 inches thick
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 teaspoons SPG rub, salt, pepper, garlic blend, or to taste
- 1 baguette, sliced into 1/3 inch thick pieces
- 2 garlic cloves, peeled, for rubbing
For the Bruschetta Tomatoes
- 4 vine tomatoes, diced, seeds and guts removed
- 1/2 cup fresh basil, chopped
- 1 1/2 tablespoons fresh garlic, minced
- 2 tablespoons balsamic vinegar, to 3 tablespoons
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Whipped Ricotta
- 15 ounces whole milk ricotta
- 1 1/2 tablespoons fresh garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 1/2 tablespoons fresh parsley, chopped
For Additional Toppings
- 2 tablespoons balsamic glaze, as needed for drizzling
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the bruschetta tomatoes: In a medium bowl, combine the diced vine tomatoes (with seeds and guts removed), 1/2 cup fresh chopped basil, 1 1/2 tablespoons fresh minced garlic, 2 to 3 tablespoons balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper to taste. Mix well and set aside. For best results, cover and refrigerate until ready to assemble.
⏱️ 10 min
- 2
Prepare the whipped ricotta: In a blender or food processor, combine 15 ounces whole milk ricotta, 1 1/2 tablespoons fresh minced garlic, 1 tablespoon extra virgin olive oil, and salt and pepper to taste. Blend until smooth and creamy. Once blended, transfer to a small bowl and stir in 1 1/2 tablespoons fresh chopped parsley. Cover and refrigerate until ready to assemble.
⏱️ 5 min
- 3
Prepare the steaks: Pat the NY strip steaks dry thoroughly with paper towels. Drizzle each steak with extra virgin olive oil and rub to coat. Season generously on all sides with SPG rub.
⏱️ 5 min
- 4
Prepare the bread: Slice the baguette into 1/3 inch thick pieces. Arrange the slices on a baking sheet and drizzle lightly with extra virgin olive oil.
⏱️ 5 min
- 5
Cook the steaks: Heat a large cast-iron skillet or grill pan over high heat until smoking. Sear the seasoned steaks for about 2 to 3 minutes per side, or until they reach your desired internal temperature (approximately 130°F for medium-rare). Remove steaks from the pan and let them rest on a cutting board for 8 to 10 minutes. Do not clean the pan, as the drippings will be used for the bread.
⏱️ 10 min
- 6
Toast the bread: While the steaks are resting, place the baguette slices onto the hot pan with the steak drippings. Toast until golden brown and slightly crispy, about 1 to 2 minutes per side. Remove from heat.
⏱️ 5 min
- 7
Assemble the crostinis: Take a peeled garlic clove and rub it vigorously over one side of each toasted baguette slice. Thinly slice the rested steak against the grain. To assemble, spread a layer of whipped ricotta onto each garlic-rubbed crostini. Top with a spoonful of the bruschetta tomatoes. Arrange a few slices of thinly cut steak on top. Drizzle with balsamic glaze and garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Bruschetta Crostini
For the Steak and Crostini
- 2 NY strip steaks, about 16 ounces each, 1 1/4 inches thick
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 teaspoons SPG rub, salt, pepper, garlic blend, or to taste
- 1 baguette, sliced into 1/3 inch thick pieces
- 2 garlic cloves, peeled, for rubbing
For the Bruschetta Tomatoes
- 4 vine tomatoes, diced, seeds and guts removed
- 1/2 cup fresh basil, chopped
- 1 1/2 tablespoons fresh garlic, minced
- 2 tablespoons balsamic vinegar, to 3 tablespoons
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Whipped Ricotta
- 15 ounces whole milk ricotta
- 1 1/2 tablespoons fresh garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 1/2 tablespoons fresh parsley, chopped
For Additional Toppings
- 2 tablespoons balsamic glaze, as needed for drizzling
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the bruschetta tomatoes: In a medium bowl, combine the diced vine tomatoes (with seeds and guts removed), 1/2 cup fresh chopped basil, 1 1/2 tablespoons fresh minced garlic, 2 to 3 tablespoons balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper to taste. Mix well and set aside. For best results, cover and refrigerate until ready to assemble.
⏱️ 10 min - 2
Prepare the whipped ricotta: In a blender or food processor, combine 15 ounces whole milk ricotta, 1 1/2 tablespoons fresh minced garlic, 1 tablespoon extra virgin olive oil, and salt and pepper to taste. Blend until smooth and creamy. Once blended, transfer to a small bowl and stir in 1 1/2 tablespoons fresh chopped parsley. Cover and refrigerate until ready to assemble.
⏱️ 5 min - 3
Prepare the steaks: Pat the NY strip steaks dry thoroughly with paper towels. Drizzle each steak with extra virgin olive oil and rub to coat. Season generously on all sides with SPG rub.
⏱️ 5 min - 4
Prepare the bread: Slice the baguette into 1/3 inch thick pieces. Arrange the slices on a baking sheet and drizzle lightly with extra virgin olive oil.
⏱️ 5 min - 5
Cook the steaks: Heat a large cast-iron skillet or grill pan over high heat until smoking. Sear the seasoned steaks for about 2 to 3 minutes per side, or until they reach your desired internal temperature (approximately 130°F for medium-rare). Remove steaks from the pan and let them rest on a cutting board for 8 to 10 minutes. Do not clean the pan, as the drippings will be used for the bread.
⏱️ 10 min - 6
Toast the bread: While the steaks are resting, place the baguette slices onto the hot pan with the steak drippings. Toast until golden brown and slightly crispy, about 1 to 2 minutes per side. Remove from heat.
⏱️ 5 min - 7
Assemble the crostinis: Take a peeled garlic clove and rub it vigorously over one side of each toasted baguette slice. Thinly slice the rested steak against the grain. To assemble, spread a layer of whipped ricotta onto each garlic-rubbed crostini. Top with a spoonful of the bruschetta tomatoes. Arrange a few slices of thinly cut steak on top. Drizzle with balsamic glaze and garnish with fresh chopped parsley.
⏱️ 10 min