Steak Crostini with Roasted Red Peppers

Crispy olive oil dipped crostini are topped with creamy goat cheese, sliced seared ribeye steak, slices of roasted red pepper and a garnish of micro-greens.

Course Appetizer

Cuisine French

Keyword bell pepper, crostini, red pepper, steak, toast

Prep Time 15

Cook Time 15

Servings

Calories 447kcal

Ingredients

1 pound Chairman’s Reserve® boneless ribeye steak cut 1” thick
Kosher salt as needed
Freshly ground black pepper as needed
2 tablespoons vegetable oil
Extra-virgin olive oil as needed
French baguette cut into ½” slices
8 ounces goat cheese
1 16-ounce jar roasted red peppers, drained and sliced into strips
Micro-greens for garnishing (optional)

US Customary - Metric

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).

Video

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