Steak Crostini with Caramelized Onions
Steak Crostini with Caramelized Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon brown sugar, optional
- 1 teaspoon balsamic vinegar, optional
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Steak
- 1 pound flank steak
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 garlic clove, peeled
For Assembly and Garnish
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme, chopped, or fresh chives
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and stir to coat. Cook, stirring occasionally, for 35 to 40 minutes, or until the onions are deeply golden brown and very soft. If desired, stir in 1/2 teaspoon of brown sugar and 1 teaspoon of balsamic vinegar during the last 5 minutes of cooking for enhanced flavor. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Remove from heat and set aside.
⏱️ 40 min
- 2
While the onions are caramelizing, prepare the crostini. Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice with 2 tablespoons of olive oil.
⏱️ 5 min•🌡️ 375
- 3
Bake the baguette slices for 7 to 10 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and immediately rub one side of each warm crostini with the peeled garlic clove. Set aside.
⏱️ 10 min•🌡️ 375
- 4
Prepare the steak. Pat the flank steak dry with paper towels. Season generously on both sides with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
⏱️ 5 min
- 5
Carefully place the seasoned steak in the hot skillet. Sear for 4 to 6 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).
⏱️ 10 min
- 6
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak. After resting, slice the steak thinly against the grain.
⏱️ 10 min
- 7
To assemble the crostini, spread a small amount of crumbled goat cheese on each garlic-rubbed crostini. Top with a spoonful of caramelized onions, then a few slices of the thinly cut steak. Garnish with chopped fresh thyme or chives. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Crostini with Caramelized Onions
Ingredients
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon brown sugar, optional
- 1 teaspoon balsamic vinegar, optional
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For the Steak
- 1 pound flank steak
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 garlic clove, peeled
For Assembly and Garnish
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme, chopped, or fresh chives
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and stir to coat. Cook, stirring occasionally, for 35 to 40 minutes, or until the onions are deeply golden brown and very soft. If desired, stir in 1/2 teaspoon of brown sugar and 1 teaspoon of balsamic vinegar during the last 5 minutes of cooking for enhanced flavor. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Remove from heat and set aside.
⏱️ 40 min - 2
While the onions are caramelizing, prepare the crostini. Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice with 2 tablespoons of olive oil.
⏱️ 5 min•🌡️ 375 - 3
Bake the baguette slices for 7 to 10 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and immediately rub one side of each warm crostini with the peeled garlic clove. Set aside.
⏱️ 10 min•🌡️ 375 - 4
Prepare the steak. Pat the flank steak dry with paper towels. Season generously on both sides with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
⏱️ 5 min - 5
Carefully place the seasoned steak in the hot skillet. Sear for 4 to 6 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).
⏱️ 10 min - 6
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak. After resting, slice the steak thinly against the grain.
⏱️ 10 min - 7
To assemble the crostini, spread a small amount of crumbled goat cheese on each garlic-rubbed crostini. Top with a spoonful of caramelized onions, then a few slices of the thinly cut steak. Garnish with chopped fresh thyme or chives. Serve immediately.
⏱️ 5 min