Steak Burrata Toast (Print Version)
# Ingredients:
→ Steak Components
01 -
1 tbsp flavorless oil (avocado, vegetable, or canola)
02 -
1-pound cut of hanger steak (or try filet, flank, or ribeye)
03 -
Freshly ground black pepper and kosher salt
04 -
Optional: 1 tbsp mushroom powder for an extra kick of savoriness
→ Putting It All Together
05 -
A whole sourdough baguette, sliced into thick 1-inch rounds
06 -
2 big garlic cloves, peeled
07 -
Fresh burrata cheese (8 ounces)
08 -
Chives, chopped super fine
09 -
A good quality aged balsamic for drizzling
# Instructions:
01 -
Leave your steak out to reach room temp, then hit it with salt, pepper, and mushroom powder (if you’ve got it). Preheat your oven to 350°F in the meantime.
02 -
Slice up the sourdough baguette into pieces about half an inch thick. Toss them on a baking tray and toast in the preheated oven for 6-8 minutes or until nice and crispy.
03 -
Heat your skillet until it’s seriously hot, add in your oil, and sear each side of the steak for about 2 minutes to get a nice crust. Pop it in the oven for another 1-2 minutes for your level of doneness. Rest the steak for 15 minutes before cutting thin slices against the grain.
04 -
Take the crispy bread, run a garlic clove over the top, and layer on creamy burrata, a steak slice, and finish with chives. Sprinkle with flaky salt, a bit of pepper, and a drizzle of balsamic for good measure.
# Notes:
01 -
You can slice the steak and prep the toasts in advance, but hold off on assembling until you’re ready to serve
02 -
Mushroom powder isn’t essential, but it gives the flavor an extra depth