NY Strip Crostini with Blue Cheese Spread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 62
- Sodium
- 476
- Total: 50 min (includes resting time)
- Active: 20 min
Ingredients
One 8- to 12-ounce New York strip steak
1/2 baguette, cut into 12 slices
2 tablespoons olive oil
5 ounces good-quality blue cheese, such as Gorgonzola
1/4 cup whipped cream cheese
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Microgreens, for garnish
Directions
- Remove the steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the baguette slices to the baking sheet. Brush each side with the olive oil. Bake until toasted, about 10 minutes. Let cool.
- Add the blue cheese and cream cheese to a food processor. Pulse until combined. Transfer to a bowl; set aside until ready to assemble.
- Heat a cast-iron pan over medium-high heat. Coat the steak with the vegetable oil and season all sides generously with salt and pepper. When the pan is almost smoking, add the steak and cook, undisturbed, for 3 1/2 minutes. Flip the steak and cook for an additional 3 minutes for medium rare. Use tongs to stand the steak up and sear all the edges. Remove the steak to a plate and let rest for 10 minutes.
- To assemble: slice the steak against the grain into 12 thin slices. Spread about a tablespoon of the blue cheese spread onto each toasted baguette slice. Top the blue cheese spread with a piece of steak and garnish with microgreens. Serve immediately.