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by Lindsey @ Lindseyeatsla
This burrata and steak crostini is the ultimate appetizer. (I would have a whole platter for dinner as well, though). Creamy burrata on top of garlicky sourdough toasts, and perfectly cooked hanger steak topped with pepper flakes, chives and a drizzle of balsamic vinegar – name me a better appetizer? I’m waiting…
Hanger steak, sourdough baguette, burrata, garlic, olive oil, salt, pepper, chives, balsamic vinegar and Porcini Paradiso (from Spice Tribe!).
Begin by preheating your oven 350 degrees.
Season your steak, char on all sides and place in the oven for that final cook (more directions with the printable recipe below)!
Slice and toast your bread, and assemble with your burrata, chives, and steak (I like mine medium rare, but you can cook however you prefer).
After removing from toasting, take your garlic clove and run it against the toast. This makes it super creamy + garlicky, it comes out super strong this way.
Bring to complete room temperature: 45-1hour depending on the size of the steak. This allows an even sear with the cooking process, allows for a bigger char, and allows all those flavors to really come through.
I’m literally obsessed with this recipe, and it is going to be SO great and impressive for the holiday season.