Steak & Bruschetta Crostini

Ingredients

• 2 16 oz steaks New York strip steaks (About 1.25 inches thick; pat dry before seasoning.)
• 3 tbsp Extra-virgin olive oil (Estimated total for coating steaks and drizzling bread; adjust as needed.)
• 2 tbsp SPG rub (Salt, pepper, and garlic; use generously on all sides of the steaks.)
• 1 baguette Baguette (Sliced into approximately 1/3-inch-thick pieces.)
• 4 Garlic cloves (For rubbing onto the toasted bread; use more or less to taste.)
• 4 Vine tomatoes (Dice and remove the seeds and watery pulp.)
• 0.5 cup Fresh basil (Freshly chopped.)
• 1.5 tbsp Fresh garlic (Minced, for the bruschetta tomatoes.)
• 2.5 tbsp Balsamic vinegar (Use 2 to 3 tablespoons, to taste.)
• 1 tbsp Extra-virgin olive oil (For the bruschetta tomatoes.)
• Salt (To taste, for the bruschetta tomatoes.)
• Black pepper (To taste, for the bruschetta tomatoes.)
• 15 oz Whole-milk ricotta (For the whipped ricotta.)
• 1.5 tbsp Fresh garlic (Minced, for the whipped ricotta.)
• 1 tbsp Extra-virgin olive oil (For blending with the ricotta.)
• Salt (To taste, for the whipped ricotta.)
• Black pepper (To taste, for the whipped ricotta.)
• 1.5 tbsp Fresh parsley (Chopped; mix into the ricotta after blending.)
• Balsamic glaze (For drizzling over the assembled crostini; amount to taste.)
• Fresh parsley (Chopped, for garnish; amount to taste.)

Steps

1. 1

   Prepare the bruschetta tomatoes by combining the diced, seeded tomatoes, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Stir until evenly mixed, then refrigerate until assembly so the flavors can develop.

2. 2

   Prepare the whipped ricotta by adding the ricotta, minced garlic, olive oil, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Fold in the chopped parsley, then refrigerate until ready to assemble.

3. 3

   Pat the steaks thoroughly dry with paper towels. Coat them lightly with olive oil, then season generously on every side with the SPG rub.

4. 4

   Heat a heavy skillet or grill pan over high heat until very hot. Add the steaks and sear for about 2 to 3 minutes per side, developing a deep browned crust. Continue cooking until the desired internal temperature is reached; the creator removed the steaks at about 130°F for medium-rare.

5. 5

   Transfer the steaks to a cutting board and let them rest for 8 to 10 minutes. The resting period allows the juices to redistribute before slicing.

6. 6

   While the steaks rest, drizzle the baguette slices with olive oil. Dip or brush them in the steak drippings, taking care not to oversaturate the bread.

7. 7

   Toast the baguette slices in the steak pan or on the hot grill until golden brown and crisp at the edges.

8. 8

   Rub the toasted bread with the fresh garlic cloves while the bread is still warm.

9. 9

   Thinly slice the rested steaks. Spread each crostini with whipped ricotta, top with bruschetta tomatoes and sliced steak, then finish with balsamic glaze and chopped parsley. Serve immediately.

Notes

The creator notes that measurements are estimated and may be adjusted to taste. Serve soon after assembly for the best contrast between crisp bread and creamy toppings. Use a food thermometer for the steak; 130°F is the stated pull temperature, and the steak will continue to rise slightly while resting.

Nutrition per serving

• appetizer
• American
• steak
• crostini
• party food
• high-protein
• seared
• no-fry