- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 177
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 46 mg
- Sodium
- 244 mg
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 177
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 46 mg
- Sodium
- 244 mg
Ingredients
Directions
- Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside.
- Preheat a cast-iron skillet over medium-high heat.
- Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.)
- When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan.
