Burrata and Steak Crostini
Alright, Let’s Talk About Burrata and Steak Crostini
So here’s the scene: it’s a Saturday evening, the cat’s glaring at me because her dinner is late, my playlist has gone rogue and is playing 90s boyband throwbacks, and I’m hunched over a kitchen counter with a hunk of steak and a gorgeously oozy ball of burrata. This is, hands down, my go-to when I want to impress friends with almost comical ease. I blame my brother, honestly. He brought me some burrata once (and hogged half of it), and ever since it’s been a small obsession. Also, do you ever notice how crostini sounds way fancier than it actually is? Just sayin’.
Why You’ll Want to Make This Even If Your Oven is Moody
I make this when I’ve got folks coming over and can’t be bothered with a huge mess. My family goes a bit loopy for it, especially when I’ve actually remembered to buy the real, creamy burrata instead of, you know, just whatever cheese was on sale. Sometimes I just whip it up for me and a glass of red on the sofa—and if I’m honest, I’ve been known to eat the toppings straight off the bread. But the magic is the combo—you get crispy bread, buttery beef, and that hit of milky, almost silly-good burrata. Yes, I’ve had the odd mini disaster when the steak was a touch too chewy (don’t trust my dad with the frying pan), but mostly? This just works. Even if the kitchen timer inexplicably resets itself (which, by the way, did happen last Easter).
What You’ll Need (And What I’ve Swapped In When I’m Desperate)
- Baguette – A fresh one is best but yesterday’s is totally fine if you toast it up. Sourdough works too if you want more tang… or you ran out like I did last Tuesday.
- Flank steak (about 250g) – Ribeye is luxurious but kind of overkill for crostini; sirloin works well if you’re feeling fancy. My uncle says use the cheapest cut and just slice it thin—we disagree on this.
- Burrata – The star! Try mozzarella if you can’t find burrata, but the creamy middle just makes it. (Actually, stracciatella works in a pinch too)
- Olive oil – Use the good stuff if you’ve got it, but I don’t judge.
- Salt & pepper – I always overdo the pepper, personal flaw.
- Fresh basil (optional, but I think it makes it cheery)
- Balsamic glaze or reduction (sometimes I just use a splash straight from the bottle—lazy hack alert)
- (Optional) Garlic clove for rubbing on the toasted bread
How to Throw It Together (Without Losing Your Sanity)
- Slice your baguette into pieces about a finger-width thick. Or thinner; depends if you want more crunch. Drizzle with olive oil. Toss on a baking sheet and toast in a preheated oven (about 200°C/400°F) for 8 to 10 minutes, until golden. Sometimes I finish them under the broiler if I forget they’re in there and run out of time.
- While the bread’s doing its thing, season your steak on both sides with salt and that ridiculous amount of pepper I mentioned. Heat a skillet (cast iron if you’re all fancy, but honestly, any pan will do) over high heat and drizzle in a little oil. Sear steak about 2-3 minutes per side for medium rare; don’t fuss too much. Take it out, let it rest—seriously, this is where I usually sneak a taste or two. Slice thin, across the grain.
- If you remembered the garlic (ha), rub the cut side lightly over your toasted bread. Makes you feel like a pro, and the kitchen smells dreamy.
- Now, tear up the burrata (don’t try to slice it, it’s too soft and kinda explodes everywhere anyway) and pile a good blob on each crostini. Layer a strip or two of steak on top.
- Drizzle with balsamic glaze; tear up a basil leaf or two and scatter on top. Stand back and admire. Or just eat one standing over the tray before anyone else arrives (guilty).
Stuff I’ve Learned the Hard Way (Notes to Self)
- If your bread’s a little stale, that actually helps—it doesn’t get soggy so quick, but if it gets too hard, well, you’ll wish you’d dunked it in coffee first (which is a whole other Italian thing, I think?).
- Don’t skip resting the steak. I always think I can, and it’s always a little chewy when I rush it.
- Balsamic glaze sounds fancy but you can just reduce regular balsamic vinegar. But, actually, shop-bought is fine—for crostini, nobody will tell.
If You Fancy a Change (Some Absolutely Random Experiments)
- One time, I swapped steak for grilled mushrooms for a veg version—it worked a treat. Portobello is probably best.
- I tried this once with chicken (don’t do it; tastes bland, makes the burrata sad).
- Sometimes a little chili flakes for tingle, but not if you’re sharing with folks who think black pepper is spicy.
What You Need (And What To Do If You’re Missing It)
- Baking sheet—any tray works, or just lay the bread on the oven rack (clean up is messier though)
- Good knife for slicing steak; but once I used a bread knife and, hey, it kind of worked.
- If you don’t have a garlic clove, skip it. Or sometimes I use a smear of garlic butter instead (lazy, but delicious).
Real Talk: How To Store (If You Have Leftovers, Lucky You)
Store any untopped bread in an airtight container so it stays crispy. The burrata and steak—well, they need the fridge, obviously. Don’t assemble more than you’ll eat at once: the bread goes chewy otherwise. Honestly, in my house, these get inhaled so fast I’ve only tested leftovers once. I think this actually tastes better the next day, except for the bread bit—but then it’s more like a weird breakfast salad, which is not bad in a pinch.
How I Like To Serve It (Plus One Family Quirk)
I like these piled up on a small wooden board with basil leaves strewn everywhere, just because it looks like I made an effort (even if it took me 20 minutes). My sister insists on a crunchy salad alongside, but I say just pour another glass of something nice and call it dinner. My dad thinks this should always go with olives on the side. I… just eat it straight off the tray sometimes. Don’t tell anyone.
Lessons Learned Because I Messed Up
- Don’t rush the steak searing. I once tried on super high heat and smoked up the kitchen so badly the smoke alarm did that horrible beep-beep and scared the cat. Medium-high, not max-high, is your friend.
- Don’t think you can pile these up long before serving—they get sad and soggy. Make just before, or let people assemble their own (less pretty, but fun at parties).
Honestly Asked Questions (Straight from My Group Chat)
- Can I use a different cheese? Sure! Mozzarella works, but it’s firmer and not as luxurious. Ricotta… kinda meh, if you ask me. I tried it once and it’s too bland.
- What if I overcook the steak? Eh, just slice it thinner and give everyone extra olive oil. It happens. Maybe call it ‘well done on purpose’—I’ve definitely done that too.
- Can I make these ahead? You can toast the bread and slice the steak ahead, but don’t put it all together until you’re ready to eat. Soggy crostini are a little tragic.
- How do I make balsamic glaze? Just simmer balsamic vinegar gently until it’s thick and syrupy. But, like, keep an eye on it or it’ll burn and stick and you’ll have a horrible pan to clean.
- Do I have to use basil? Nah, it’s for show mostly (flavor’s good but not a dealbreaker). Try arugula—rocket, if you’re in the UK!—if you want a bit of a peppery kick.
And there you go, Burrata and Steak Crostini—a dish with not too much fuss, a ton of flavor, and almost guaranteed to disappear so fast it’ll make your head spin. If you try it, let me know if you come up with even sillier things to pile on top. Happy snacking!
Ingredients
- 1 French baguette, sliced
- 2 tablespoons olive oil
- 250 grams flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large ball burrata cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons balsamic glaze
- 1 garlic clove, peeled
Instructions
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1Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil.
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2Toast the baguette slices in the oven for 8-10 minutes, flipping halfway, until golden and crisp.
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3Season the steak with salt and black pepper. Heat a grill pan or skillet over medium-high heat and cook the steak for about 3-4 minutes per side, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
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4While warm, rub one side of each toasted baguette slice with the cut side of a garlic clove.
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5Top each crostini with a slice of steak and a generous portion of burrata cheese. Drizzle with balsamic glaze and sprinkle with chopped fresh basil.
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6Serve immediately while the crostini are crisp and the steak is tender.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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