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All my favorite items in one place right here! Steak tomato & brie crostini is a winner. It’s great as a summer platter to serve amongst friends or as a lazy but “fancy” dinner with the family. Read on and see how I turned up the yummmm levels on this by incorporating my anchovy caper salsa.
Everyone always laughs and says how come you aren’t as big as a house when they see all the food I cook and my blog posts! True, we do eat quite well but it’s all about balance, eating plenty veggies and exercise. I may not be running marathons but I tell you in the current 30+ degree heat pushing your lazy toddler up a hill in her buggy you sweat it off pretty damn quickly. Truth is, I don’t eat fried fish sandwiches or tacos every night for dinner. As much as I wish I could mmmmmmmmmmm tacos! There just wouldn’t be the time to walk it all off. So it boils down to moderation and portion sizes. Gotta leave some room for my nightly wine intake don’t I?
How I make the perfect steak crostini
Simple – isn’t that what they all say? Well, truthfully don’t make it too complicated for yourself. On that note check out my friend Alexandra Cook of ‘its not complicated‘ defo recipes here that taste great and are easy to make! So head on over and say g’day!
Lets go through the ingredients and how to make yourself one kick ass steak tomato brie crostini
Lets start with the quality. You don’t need eye fillet and it’s hefty price tag and you sure as hell don’t wanna use something like chuck steak. In this recipe I have used some delicious Aussie rib fillet. Good quality that won’t break the bank and that cooks quick. It has a good amount of fat going through it but not so much that I’m eating a whole load of belly! Cooking a steak ain’t tough but it’s also VERY easy to screw up. Check out my article on cooking steak here. The key is room temp, searing hot pan, don’t be shy with the salt and MAKE SURE YOU REST THE MEAT!
Easy peasy! This one is simple. I picked up some beautiful tomatoes on the vine and all they needed was a glug of olive oil and a good hit of salt. In the oven for 15 or so minutes and job is done. The timing is key on this part. Once the tomatoes are in the oven for about 5 mins get cracking with the steak.
I like a creamy double brie for this one. Same thing as your meat, take it from the fridge to come to temperature so it’s that extra bit creamier. If you are in Aussie land I’m a fan of the Udderdelights Brie range – Double, Triple or Ash.
For me it’s ALL about the bread. Get a good sourdough or pana di casa to start with. Cut yourself some nice slices, drizzle them with oil and onto a hot grill. The oil will seep through the bread and help crisp it up too. If you wanna go the extra mile then grab a garlic clove and rub it over the grilled bread like they do with pan con tomate.
This is what takes it from being a good crostini to a GREAT steak tomato brie crostini. Anchovies, parsley, lemon, olive oil and capers. Chop the sh1t out of these guys and mix em together. Once you drizzle this on top you can sit back, relax and bask in the glory that is a wonderful crostini!
Check out these other super tasty crostini options from fellow food bloggers – get cooking!!
Cream of sardines with smoked salmon & capers by Michele Peterson of ‘A Taste For Travel’
Blue cheese spread crostini with roasted grapes by Kate Vaynshteyn of ‘Babaganoush’
Balsamic pickled shiitake crostini by Gina Matsoukas of ‘Running To The Kitchen’
Sweet potato crostini with avocado, pomegranate & caviar lime by Marina Delio of ‘Yummy Mummy Kitchen’
Filet Oscar Crostini by Aleka Shunk of ‘Bite Sized Kitchen’
Grape & goats cheese crostini with panchetta by Philip Lago of ‘Chef Sous Chef’
- 500 g rib fillet 2 x 250g steaks
- 1 loaf sourdough bread or similar
- 300 g vine ripened cherry tomatoes
- 200 g brie cheese
- olive oil
- anchovy caper salsa
- Make salsa according to recipe - set aside in the fridge until ready.
- Season steak generously with salt and rub with oil - set aside.
- Drizzle tomatoes with approx 1 tbsp olive oil and a generous amount of salt. Roast in the oven at 160c for 15 minutes.
- Meanwhile, heat a cast iron pan or bbq on high until piping hot. Place 1 tbsp oil in cast iron and add steaks cooking for 1.5/2 minutes per side until internal temperature is 55-58c. Remove steaks from pan and leave to rest for a further 5 minutes
- While steaks are resting slice bread to desired thickness, drizzle with oil and grill until golden
- To serve - slice steak thinly and place all the ingredients on large wooden board and let everyone dig in. Bread, brie, steak, tomatoes & salsa = job done!
- cast iron pan or bbq
- frying pan/baking tray - for tomatoes
- chef knives
- chopping board
- meat thermometer or good steak cooking instinct
- when cooking steak it's always best to remove the steak from the fridge 30 minutes prior to cooking.
- rest your meat - one of the most important steps in cooking red meat.
- if you don't have anchovies or capers you can omit them and make a quick lemon/parsley dressing. Make sure you add salt to this in lieu of the other ingredients.