Since summer is here, I like to cook appetizer recipes that are easy to prepare, delicious and perfect to serve while I’m grilling outside. This recipe works great using leftover steak, or if you want to serve a hearty appetizer, you can create this one on the grill while you are grilling the rest of your meal. I love the combination of sun-dried tomatoes and fresh plum tomatoes. If you don’t like blue cheese, use fresh Parmesan or feta cheese. I developed this recipe for Laura’s Lean Beef, and it would be perfect for the Fourth of July.
Steak-Fresh Herb and Tomato Crostini
Yield: 18 servings
11/4 pounds lean new york strip steaks
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/3 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion
2 teaspoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid,
over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to
desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor.
Remove to a medium bowl. Stir in fresh tomatoes, onion and blue cheese.
3. Arrange baguette slices on a lightly greased baking sheet. Top with
steak; spoon tomato mixture evenly over slices.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is
Broiling Instructions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.