Burrata & Steak Crostini
This: burrata and steak crostini recipe is the ultimate appetizer. (I would have a whole platter 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, or even a horseradish sauce would be great if you don’t want to put cheese.
Fresh herbs: We are using fresh chives, but 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 recipe
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 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.
I’m literally obsessed with this recipe, and it is going to be SO great and impressive for the holiday season.
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.
Looking for more appetizer ideas? Check Out The Below Recipes!
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Watch How To Make This Recipe
Burrata and Steak Crostini
- 1 pound hanger steak or any other steak such as flank, filet, ribeye
- kosher salt and freshly ground black pepper
- 1 tablespoon mushroom powder optional
- 1 sourdough baguette sliced in 1-inch pieces
- 1 tablespoon neutral oil such as canola, avocado, vegetable oil
- 2 large garlic cloves
- 8 ounce burrata
- top with finely chopped chives and a drizzle of balsamic vinegar optional
- Preheat your oven to 350 degrees. Bring your steak to room temperature, we are using hanger steak here, but ribeye will work just as well. Season with salt, pepper, and mushroom seasoning.
- Slice your bread in about 1/2 inch pieces, it should make around 20 to 24 slices. Place on a sheet tray and toast, for about 6 to 8 minutes.
- In the meantime, heat a cast iron with a drizzle of oil until piping hot. Add your steak and sear for 2 minutes on all sides for medium rare. Transfer to the oven for another 1 to 2 minutes until your desired cooking time. Remove from the oven and let rest for about 15 minutes. Thinly slice.
- Once your bread is toasted, take a garlic clove and spread it against the toast. Top with burrata, then your steak. Top with chives, a finished of flakey salt, a crank of black pepper, and a drizzle of balsamic vinegar. Serve!