Steak and Burrata Crostini’s are your perfect recipe for gatherings, holidays, special occasions, or football Sundays! Kids to adults love this delicious recipe and it’s so easy to make with simple ingredients.
It wasn’t until my 30th birthday that I started to enjoy all food. You see I grew up in diet culture and it left me confused as hell.. dad was a raw vegan, mom was just ‘healthy’. Now I don’t blame them as they probably did their best but it left me so confused. I finally let go of the shackles from the idea of good food/bad food shortly after my 30th birthday and let me tell you it’s so dang freeing!! I used to never eat bread, fear of being fat, but that’s so far from the truth. There is nothing quite like a fresh-baked baguette! I can not wait to travel to Itlay one day and try all the goods!
Steak and Burrata Crostini
This is the ultimate appetizer, once you set it on the table it will disappear so quickly. It’s made with fresh baguette, we love it on fresh sourdough, creamy burrata, juicy flank steak, balsamic glaze, and fresh chives.
This combo is truly a match made in heaven! I shamelessly serve it at just about every gathering, and I never have leftovers, it’s just that good!
Can I use a different cut of steak?
Yes, I use flank steak because it’s my personal preference and I find it very easy to slice. Use your favorite cut, rib-eye would be excellent on these crostini.
How to make Steak and Burrata Crostini
- Start by preheating your oven to 400 degrees F.
- Season your steak. Heat a cast iron pan to pipping hot and spray with cooking oil. Cook steak 4-5 minutes per side or till desired doneness (I like more well done) let rest 10 minutes and thinly slice.
- On a baking sheet lay out sourdough slices and drizzle with evoo, bake for 8 minutes.
- Rub garlic on each toast and top with Burrata and a slice of steak. Sprinkle with chives, salt, and drizzle with balsamic glaze. Serve immediately.
Love delicious bites like these also try:
- Oven Roasted Tomatoes & Burrata with Hot Honey
- Buffalo Cauliflower Bites and Avocado Dip
- Spinach Artichoke Dip
- Chunky Jalapeño Artichoke Dip
- Honey Balsamic Figs and Burrata
- Kay’s Favorite Marinated Tomatoes
- 1 sourdough baguette sliced into 1-inch rounds, can sub french bread
- 1 large garlic clove
- 2 tbsp EVOO
- 1 lb flank steak
- garlic powder
- 12 oz Burrata
- 2 tbsp chives, diced finely
- Balsamic glaze
- Preheat the oven to 400. Season your steak liberally with salt, pepper, garlic, & oregano on both sides.
- On a baking sheet lay out sourdough slices and drizzle with EVOO, bake for 8 minutes.
- Heat a cast-iron Pan to pipping hot and spray with cooking oil. Cook steak for 3- minutes per side or till the desired doneness. (I like more well done) let rest for 10 minutes and thinly slice.
- Rub garlic on each toast and top with Burrata and a slice of steak. Sprinkle with chives, salt, and drizzle with balsamic glaze. Serve immediately, enjoy!