This Steak Crostinis with Burrata and Chimichurri recipe is one of those appetizers that's simple yet decadent and will surely be a treat for your guests. I served this for a gathering with friends and some admitted they couldn't help themselves to a second or third serving! The crostini is the vessel for this appetizer, then topped with creamy burrata, tender steak, and finally a fresh chimichurri that brings it all together.
I love serving bite-sized appetizers like these Mushroom Crostinis, Endive Appetizers, and Radish with Butter and Anchovy Bites - they're a fun and an inviting way to welcome and feed your guests.
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Notes on Ingredients and Substitutions
- Bread - I use thinly sliced baguette about ¼ inch thick, drizzled with olive oil and toasted in the oven. You can use any other type of bread that would make a solid base for this appetizer like ciabatta, focaccia or sourdough for example!
- Steak - Choose a tender cut like filet mignon or ribeye for the best texture and flavor. But you can use skirt steak, tri tip, etc!
- Cheese - Burrata gives that creaminess that pairs so well with the steak and chimichurri. You could also use mozzarella. If you want a sharper flavor, another option would be blue cheese, a mellower flavor, choose brie.
*see recipe card for full list of ingredients and quantities.
How to Make these Steak Crostinis
1. Prepare the Crostinis: Preheat your oven to 400°F (200°C). Slice the baguette into ¼-inch thick rounds. Arrange the slices on a baking sheet and drizzle lightly with olive oil. Bake for 8-10 minutes, or until golden and crisp. Remove from the oven and set asid
2. Sear the Steak: Season the steak generously with kosher salt and freshly ground black pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the steak for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 125°F (52°C) if using a tenderloin. For thinner cuts, sear for 2-3 minutes on each side or until the internal temperature reaches 125°F (52°C). Let the steak rest for at least 5 minutes, then slice thinly against the grain and cut into small pieces to fit each crostini.
3. Make the Chimichurri: In a small bowl, combine the finely chopped parsley, minced garlic, chili flakes, apple cider vinegar, olive oil, and kosher salt. Stir until well mixed. Adjust salt and chili flakes to taste.
4. Assemble the appetizer: Place a small piece of burrata on each crostini, then add a slice of steak. Spoon a small amount of chimichurri over the top, and finish with a sprinkle of flaky salt.
Prep These Appetizers Ahead
You can toast the baguette slices and make the chimichurri, and cook the steak a day or two ahead. Just store the chimichurri and the steak in the fridge and bring them to room temperature before assembling.
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Thanks so much!
Isabelle
Steak Crostinis with Burrata and Chimichurri
Equipment
- Skillet
- baking pan
- Microplane optional
Ingredients
- 1 baguette
- 2 tablespoons olive oil
- 8 oz steak such as tenderloin or ribeye
- kosher salt
- black pepper
- 8 oz burrata 2 balls
- pinch of flaky salt for topping
Chimichurri
- ¼ cup fresh flat leaf parsley finely chopped
- 1 garlic clove grated with a microplane or finely chopped
- 2 teaspoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- pinch of kosher salt
- pinch of chili flakes
Instructions
- Prepare the Crostinis: Preheat your oven to 400°F (200°C). Slice the baguette into ¼-inch thick rounds. Arrange the slices on a baking sheet and drizzle lightly with olive oil. Bake for 8-10 minutes, or until golden and crisp. Remove from the oven and set aside.
- Sear the Steak: Season the steak generously with kosher salt and freshly ground black pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the steak for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 125°F (52°C) if using a tenderloin or rib eye. For thinner cuts, sear for 2-3 minutes on each side or until the internal temperature reaches 125°F (52°C). Let the steak rest and cool for at least 20 minutes, then slice thinly against the grain and cut into small pieces to fit each crostini.
- Make the Chimichurri: In a small bowl, combine the finely chopped parsley, minced garlic, chili flakes, apple cider vinegar, olive oil, and kosher salt. Stir until well mixed. Adjust salt and chili flakes to taste.
- Assemble: Place a small piece of burrata on each crostini, then add a slice of steak. Spoon a small amount of chimichurri over the top, and finish with a sprinkle of flaky salt.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Newel Tasting Table says
[I am the author of this recipe]
Made these for a gathering with my friends and they all loved it!