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If you want to wow your guests at the next party or looking for an amazing appetizer for the holidays, then you must make this steak crostini recipe. The perfect bite size, savory, tangy and creamy snack that is just too hard to resist.
Table of Contents
Step 1: Prep the steak first.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook. Also, select pieces that have nice marbling. You want that fat to keep the steak tender, juicy and flavorful.
For this recipe I went with a New York strip. Before the steak goes on the grill, it is very important to get it to room temperature. Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, a basic salt and pepper, or salt, pepper and garlic seasoning will do. I used my new Dad’s Steak Seasoning which has all the above plus some buttery and rosemary notes making it taste like a deliciously basted steak once done.
- Bring the steak to room temperature before seasoning.
- Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.
Must have grillin seasonings!
Time to grill a hot and fast steak.
Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process.
Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. This hot and fast steak is guaranteed to cook perfectly.
It’s OK to check the temp during the grilling process. I use a meat thermometer by Thermoworks. It’s very accurate and durable.
If you prefer a medium or medium well cook, keep it on the grill for longer. For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.
Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Step 3: Make the delicious savory cream cheese.
A great way to elevate an ordinary cream cheese is to add something more pungent or flavorful. For this recipe, I decided to use blue cheese. If you feel that is too strong, gorgonzola cheese will work too. Another alternative is goat cheese for those who dare.
In a mixing bowl, add a brick of cream cheese, some blue cheese and creme fraiche. Mixing the ingredients together until you get a smooth consistency.
Step 4: How to make the perfect chimichurri sauce.
Start off with finely chopping an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.
Next add a tablespoon of minced garlic, crushed red pepper flakes, salt, red wine vinegar and olive oil. Mix these ingredients together with a spoon, not a food processor and you are done!
Step 5: Assemble the steak crostini.
Take a french loaf, slice into small pieces, toast on the grill and it’s time to assemble the steak crostini. Start with a generous layer of the cream cheese mix, add a slice of the tender, juicy steak and add a tablespoon of the delicious zesty chimichurri. Enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Printer Friendly Recipe:
- 1 batch Parsley
- 1 batch Cilantro
- 2 tbsp Red wine vinegar
- 1 tbsp Minced garlic
- 1 tbsp Crushed red pepper flakes
- 1 tbsp Salt
- 1/2 cup Olive oil
Creamy Cream Cheese Ingredients
- 8 oz Cream cheese
- 4 oz Creme Fraiche
- 4 oz Blue crumbled cheese
- 2 New York strips
- 2 tbsp Dad's Steak seasoning
- 1 French loaf
- Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
- Preheat the grill to 500 degrees and set it for direct heat.
- Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
- Remove the steak off the grill and let it rest for 10 minutes.
- Finely chopping an entire batch of parsley and cilantro.
- In a bowl, add the chopped parsley and cilantro, and add minced garlic, crushed red pepper flakes, salt, red wine vinegar and olive oil. Mix these ingredients together with a spoon, not food processor.
Creamy Cream Cheese Instructions
- In a mixing bowl, add a brick of cream cheese, some blue cheese and creme fraiche. Mixing the ingredients together until you get a smooth consistency.
- Take a french loaf, slice into small pieces, toast on the grill. Start with a generous layer of the cream cheese mix, add a slice of the steak and add a tablespoon of the chimichurri.
Check out the Recipes Page for other tasty ideas!