I had a busy week with my friends from Laura’s Lean Beef in town on their media tour stop at Health, Cooking Light and Southern Living magazines. I treated some of the food editors to some appetizers featuring Laura’s Lean Beef, and this was one of my favorites. They are only 200 calories and 4 grams of fat per serving, and Steak Tomato Crostini are fabulous. Start by combining fresh rosemary, basil, sun-dried tomatoes in the food processor and then stir in fresh roma tomatoes. Then, top the French bread with the tomato mixture, steak and blue cheese. I developed this recipe a while back, but it is a wonderful classic, especially for steak lovers.
Steak Tomato Crostini
1/4 pounds New York Strip Steaks, ribeyes or beef tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion (optional)
2 tablespoons 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 and onion, if desired.
3. Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over slices. Top with blue cheese.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is slightly toasted.