This: burrata and steak crostini recipe is the ultimate appetizer. (I would have a whole platter of this beef crostini for dinner as well, though) One of my favorite burrata recipe ideas. Creamy burrata on top of garlicky sourdough toasts, and perfectly cooked hanger steak topped with pepper flakes, chives and a drizzle of balsamic vinegar – name me a better appetizer? I’m waiting…

I love the way this comes together! All the flavors together work so well together, and it’s a really low effort appetizer that reaps a high reward, and looks SO impressive.

What ingredients do you need to make this steak crostini?

Hanger steak: We are using hanger steak for this recipe. I just love how tender it is and I feel it pairs really well on toast. But, you can also use any steak you have available like beef tenderloin, sirloin steak, filet mignon or a boneless ribeye steak. I would just recommend getting boneless.

Sourdough sliced baguette: Toasted baguette is the vessel for this recipe. I like the sour tang from the sourdough paired with the burrata and steak, but you can opt for any baguette that is your favorite.

Creamy burrata cheese: Creamy burrata, yes please! If you don’t want to use burrata, you can opt for mozzarella. Even a horseradish sauce would be great if you don’t want to put cheese.

Fresh herbs: We are using fresh chives, however, fresh rosemary, fresh basil or thyme work as well.

Finishing spices: Kosher salt or sea salt, black pepper, garlic, olive oil, mushroom seasoning and a drizzle of balsamic vinegar.

Instructions to make this beef crostini

Preheat your oven

Begin by preheating your oven 350 degrees.

Season and cook your steak

Season your steak with salt and black pepper, char on all sides on medium-high heat (I’m using a cast iron skillet) and place in the oven for that final cook (more directions with the printable recipe below) for medium-rare.

Assemble your beef crostini

Slice and toast your baguette and assemble with your burrata, chives, and steak (I like mine medium rare, but you can cook however you prefer). Finish with a drizzle of balsamic vinegar, or balsamic glaze.

Tips, Tricks and Substitutions

BIG TIP for flavors on the bread: After removing from toasting, take your garlic clove and run it against the toast. This makes it super creamy + garlicky, it comes out super strong this way.

BIG TIP for cooking steak: Bring to complete room temperature: 45-1hour depending on the size of the steak. This allows an even sear with the cooking process, allows for a bigger char, and allows all those flavors to really come through.

Looking for more burrata recipe ideas? I love our Stone Fruit, Burrata & Prosciutto Salad or Beets and Burrata Salad.

Another great way to use burrata is with heirloom or cherry tomatoes, cherries, pasta, with pesto on a crostini, in an arugula salad, with roasted red pepper and peaches, too.

If you do make this Burrata and Steak Crostini recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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