Steak tomato & brie crostini

*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.

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

Steak

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!

Tomatoes

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.

Cheese

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.

Bread

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.

Salsa

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!

Wine Pairing

Going a little bit different with this one.  Usually, you think of steak and beer or steak and a big red wine but not for this delicious recipe.  The dish is quite a delicate and a meaty one at the same time.  The perfectly cooked Aussie beef requires finesse, the rich creamy brie cheese screams bubbles to me.  This is one of those dishes that you could pair multiple wines with but when I think of it and when I eat it I picture elegance.  I picture myself relaxing in the sun or in the Australian heat outdoors chatting amongst friends and family and enjoying bubbles.

When I tasted the NV Bernard Remy Carte Blanche Champagne I got elegance but also a meaty Champagne.  Sounds weird, but the more I drank it the more I enjoyed it.  Yeast and mushroom on the nose which opened up to some lovely stone fruit.  Cream soda on the palate with fennel and a “deli meat” taste too.  The finish offers a little caramel with good acidity.  All in all, its an intriguing bottle of bubbly that stands up GREAT to my grilled steak, roasted tomatoes & creamy brie crostini.

Variations

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’