Steak Crostini with Roasted Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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My husband and I love to have just appetizers for dinner so the mini sandwich was the perfect thing to make since I could use one of the steaks in the freezer. My husband went nuts over it and said it was the best thing I have ever made for him.Amy Chase, Vanderhoof, British Columbia Ingredients:
16 slices sourdough baguette (1/2 inch thick) |
1 tablespoon olive oil |
1 garlic clove, halved |
1-1/2 cups grape tomatoes, halved |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 boneless beef top loin steak (1 inch thick and 10 ounces) |
blue cheese sauce: |
1/4 cup finely chopped onion |
2 teaspoons olive oil |
1 garlic clove, minced |
3 tablespoons whiskey |
1 cup heavy whipping cream |
1/4 cup crumbled blue cheese |
2 tablespoons minced fresh parsley |
1 tablespoon prepared horseradish |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place baguette slices on an ungreased baking sheet; brush with oil. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub toasted sides with garlic halves; set aside.
2. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8 pepper; toss to coat. Bake at 400° for 5-7 minutes or until softened, stirring once.
3. Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large skillet over medium heat, cook steak for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan and keep warm.
4. In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add whiskey; cook over medium heat until liquid is evaporated.
5. Stir in cream. Bring to a boil; cook until liquid is reduced by half. Add blue cheese; cook and stir until cheese is melted. Remove from the heat. Stir in the remaining ingredients.
6. Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce. Yield: 16 servings.
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