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!