Beef Crostini with Parmesan Crisp and Balsamic Drizzle

Dish type
Dinner
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Ingredients

  • 2 Strip Steak, Boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1/4 cup Our Family Grated Parmesan cheese
  • 3/4 tsp. Our Family all-purpose flour
  • 12 slices Thin white bread, crusts removed (Our Family Split Top White Bread)
  • 1 1/2 tsp. Our Family Black Pepper
  • 4 oz. Light garlic and herb cheese spread, slightly softened
  • 1 Tbsp. Balsamic syrup (Ful Circle Organic Balsamic Vinaigrette)
  • 24 leaves Arugula leaves (Open Acres Arugula or Full Circle Organic Arugula)

Directions

  1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside. Cook's Tip: Parmesan crisps may be made 1 day in advance and stored in an airtight container.
  2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
  3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices. Cook's Tip: Four beef Tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for Strip steaks. Pan-broil Tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
  4. Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf. Cook's Tip: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.