A simple, perfect appetizer. Steak crostini.
— Main Ingredients —
• Steak (sirloin is best)
• Your favorite steak seasoning (salt & pepper also work just fine here)
• French baguette
• Creamy garlic-herb cheese (like Boursin)
• Butter
• Garlic cloves
• Rosemary
— Side/Garnish —
• Balsamic glaze
• Parsley
— Equipment —
• Pull Start Fire Grill
• Tongs
• Meat thermometer
• Knife
• Cutting boards
— Timing —
Prep: 3 minutes
Cook: 25 minutes
— Prepping Steps —
1. Start the Grill:
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)
2. Season the steaks
• Season your steaks on all sides.
The thicker the steak, the more generous you can be with seasonings here.
3. Cut the bread:
• Slice into ~½" thick pieces and set aside.
— Cooking Steps —
1. Steak → Grill:
• Once the grill is fully grey, place the steaks on the grill.
• Let the first side sit longer to build a good crust, then flip as needed.
2. Melt butter:
• While the steaks cook, place a small saucepan on the grill.
• Let it hang slightly off the edge if needed to help control heat.
• Add a stick of butter and peeled garlic cloves.
• Once melted, use the rosemary as a brush to apply garlic butter to the steaks as they cook.
• Use the same rosemary brush to butter both sides of the bread slices.
3. Temp check:
• Pull the steask off at 120°F internal (prefrence)
• Let them rest for 3 minutes before slicing
4. Bread→ Grill:
• As the steaks come off, put the bread on to toast
• Grill 1–2 minutes per side or until golden
5. Assemble:
• Slice steak thin (about ⅛") at a slight angle for wider pieces.
• Spread garlic-herb cheese generously on toasted bread.
• Top with a single slice of steak.
• Finish with balsamic glaze and chopped parsley.
6. Serve & enjoy!
— Notes —
If you’re unsure, go more rare on the steak. You can always toss a few sliced pieces back on the grill after slicing to bring them up to doneness.
