Steakhouse Crostini | Friday Night Bites

Oh how I love a great Steakhouse!  We have some good choices here in the Bay Area -although I can only imagine doing a jaunt through the mid-west – now that is steakhouse country.  When we visited Chicago last summer, I was amazed that on almost every corner, there was a steakhouse.  Unfortunately for us, we did not have time to partake in a true mid-west steakhouse – next time for sure.  We did go here, here and here - all fantastic, especially the first one was my absolute favorite.

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Chain restaurants are not quite my thing, but will hit a few now and then.  I have to admit, I do like PF Changs but to me, it is not the traditional chain restaurant.  I absolutely adore Ruth’s Chris.  I know it is a chain BUT that 500 degree plate is adorned with a perfectly cooked steak and oh that sizzling butter.  Can I say it again – oh that sizzling butter.  This is one DARN good steak.  Not too mention the sides are divine.

Over the weekend, we had a small dinner party.  Since the weather in the Bay Area has been representative of summer, I wanted to grill some steak.  After visiting Whole Foods, they were out of flank steak so I opted for skirt steak.  I created this marinate a few weeks ago and was so impressed with the flavor that was imparted into the steak, it was worthy of a repeat performance.  The skirt steak turned out so rich, tender and flavorful that my guests went back for seconds.  I served it with a traditional Chimichurri and it simply married the flavors together.

Believe it or not, we had some leftover.  Hubby and I decided to relax on Sunday and watch movies.  I had been waiting for Jack Ryan – Shadow Recruit to be available on Apple TV and my wait was over.  If you like adventure, suspense and getting a bird’s eye view of Russia, then this is your movie.  (Worth the rental fee)  A good movie calls for popcorn or a tasty snack, which is the beauty of watching at home.  Remember, I had that leftover steak; well I put it to good use by making these Steakhouse Crostini’s.  The end result was simply divine.

Steakhouse Crostini

Makes 12

1 large onion, peeled and sliced thin

3 Tablespoons Butter

Sourdough baguette, 12 slices

Olive oil

Blue Cheese

Cherry Tomatoes

Favorite Steak Sauce

Steak (see recipe below)

In a large skillet, melt the butter and then add the sliced onions.  Cook on medium heat until lightly golden brown.  About 12 to 15 minutes.  Add a touch of salt and pepper when finished cooking.

Brush each side of the sliced baguette with olive oil.  Add to a grill on medium heat and toast until golden brown on each side with grill marks.  Continue to flip and watch, so you don’t burn.  Remove from grill and let cool.

To assemble, first add the caramelized onions to each baguette, then a couple slices of the grilled steak, then the blue cheese, top with a cherry tomato and a drizzle of steak sauce.

Note:  The recipe below will make more steak than needed for recipe above unless you are feeding a large crowd.  You can use for another recipe or simply make the Crostini when you have leftover steak.  Enjoy!

Steak with Bourbon Balsamic Marinade

6 Garlic Cloves, Sliced

1 Tablespoon Fresh Rosemary Leaves, minced

1 Tablespoon Dried Oregano

2 Tablespoons Whole Grain Mustard

½ Cup Balsamic Vinegar

½ Cup Bourbon

1 Cup Olive Oil

1 teaspoon Salt

1 teaspoon Pepper

One 2 to 3 pound Flank or Skirt Steak

Use a large plastic bag that seals well.  Add the garlic, rosemary, oregano, mustard, balsamic, bourbon and olive oil to the plastic bag.  Shake well so that the ingredients meld together. 

Remove any excess fat from the steak and immerse into the plastic bag.  Seal the top and set inside a baking dish or large bowl to avoid any possible leeks.  Place in the refrigerator and let sit for at least 4 hours and up to 24 hours.

When ready to grill, remove the steak from the marinade and let the excess drip off.  Season with salt and pepper.  Grill the steak over moderate heat, turning occasionally, until lightly charred.  Cook for 10 to 12 minutes or until the internal temperature of the thickest part registers 125 degrees.  Transfer to a carving board and let rest for 5 minutes to let the juices absorb back into the meat.  Thinly slice the meat against the grain and serve.