Description
This Steak Crostini with Caramelized Onions recipe offers a delightful appetizer featuring tender grilled filet mignon slices atop crispy baguette crostini, layered with rich garlic butter and sweet caramelized onions, finished with a vibrant chimichurri sauce. Perfect for entertaining, it combines smoky, savory, and tangy flavors for an irresistible bite-sized treat.
Ingredients
Scale
Chimichurri Sauce
- 2 teaspoons smoked paprika
- 5 garlic cloves (peeled)
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- ½ cup fresh parsley (chopped)
- ½ cup roasted red peppers (chopped)
- ½ cup olive oil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Korean chili flakes (adjust for heat preference)
Caramelized Onions
- 2 tablespoons unsalted butter
- 2 large onions (thinly sliced)
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper (to taste)
Garlic Butter
- 8 tablespoons butter (room temperature)
- 1 teaspoon garlic (very finely minced)
- 2 teaspoons fresh parsley (finely chopped)
Steak and Crostini
- 2 filet mignon steaks (about 2 inches thick)
- 1 Italian or French baguette (sliced into ½-inch pieces)
- Olive oil (for brushing crostini)
- Salt and pepper (for seasoning steak)
Instructions
- Prepare Chimichurri Sauce: Blend smoked paprika, garlic cloves, lemon juice, red wine vinegar, chopped parsley, roasted red peppers, black pepper, salt, and Korean chili flakes in a high-speed blender until smooth. Slowly stir in olive oil after blending. Set aside at room temperature or refrigerate for later use.
- Caramelize Onions: In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, for about 20 minutes until they become soft and golden. Stir in brown sugar and balsamic vinegar, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and set aside.
- Make Garlic Butter: In a small bowl, combine room temperature butter with finely minced garlic and chopped fresh parsley. Mix thoroughly and keep at room temperature until ready to assemble crostini.
- Grill Steaks: Preheat a grill to 500°F. Season the filet mignon steaks generously with salt and pepper on all sides. Grill each side for 4 to 5 minutes to achieve medium-rare doneness, adjusting the time based on your preferred level of doneness. Allow steaks to rest for 10 minutes to retain their juices.
- Prepare Crostini: Preheat oven to 400°F. Slice the baguette into ½-inch thick pieces if not already sliced. Brush both sides of each slice with olive oil. Arrange the slices on a baking sheet and bake for 1 to 2 minutes per side until golden brown and crispy.
- Slice Steak: After resting, thinly slice the grilled steak into approximately ¼-inch thick strips to make topping easier.
- Assemble Crostini: Arrange crostini on a serving tray. Spread a layer of caramelized onions on each slice, then add a dollop of garlic butter. Top with a slice of grilled steak and drizzle chimichurri sauce over each crostini. Add extra chimichurri as desired for enhanced flavor and serve immediately.
Notes
- Adjust Korean chili flakes in chimichurri sauce to control the heat level.
- Resting the steak after grilling is crucial to retain juiciness and flavor.
- Use a sharp serrated knife to slice the baguette for even crostini pieces.
- Garlic butter can be prepared a day ahead to deepen flavors.
- For a vegetarian alternative, omit steak and add grilled mushrooms or eggplant.
