BEEF CROSTINI WITH BALSAMIC DRIZZLE & PARMESAN CRISPS

Beef Crostini with Balsamic Drizzle & Parmesan Crisps --
Lean Cut
  • Total Recipe Time: 45 to 50 minutes
  • Makes 24 appetizer

INGREDIENTS

  1. 2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
  2. 1/2 cup freshly grated Parmesan cheese
  3. 1-1/2 teaspoons all-purpose flour
  4. 12 slices thin white sandwich bread, crusts removed
  5. 1-1/2 teaspoons coarse grind black pepper
  6. Salt
  7. 4 ounces garlic-herb cheese spread, slightly softened
  8. Prepared balsamic syrup
  9. 24 small arugula leaves

INSTRUCTIONS FOR BEEF CROSTINI WITH BALSAMIC DRIZZLE & PARMESAN CRISPS

  1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
  2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
  3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices; season with salt.
  4. Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.
  • Test Kitchen Tips
  • Parmesan crisps may be made 1 day in advance and stored in an airtight container.
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