Monday, April 19, 2021

Burrata and Steak Crostini

 Burrata and Steak Crostini

burrata and steak crostini are main entrees. (I'll even have a full plate for dinner). Creamy burrata on sourdough toast with garlic and a wonderfully cooked steak with chilli flakes, chives, and a touch of balsamic vinegar


1 pound steak hanger

1 sourdough baguette, dig 1 inch pieces

8 ounces of burrata

1 tablespoon of the Porcini Paradiso spices

2 cloves of garlic

Olive oil for seasoning

Salt and pepper to taste

Garnish with chives and a touch balsamic vinegar (optional)


1.Preheat your oven to 350 degrees. Bring your steak to temperature , we're employing a hanging steak here, but the sirloin will work too. Season with salt, pepper and therefore the spices of your Porcini Paradiso Tribe of Spices.

2.Slice your bread into about 1/2-inch sized pieces - about 20 to 24 slices should be. Place on a baking sheet and bake (about 5 to 10 minutes).

3.Meanwhile, heat the forged iron during a little oil until extremely popular . Add your steak and bake for two minutes on all sides to parboil. Transfer to the oven for an additional 1 to 2 minutes until the specified baking time. Remove from oven and let represent about quarter-hour . Slice thinly and put aside .

4.After the toast, take a clove of garlic and spread it over the toast. Sprinkle with burrata, then your steak. Garnish with spring onions, ground salt, pepper and balsamic vinegar. Serve!