Beef Crostini with Parmesan Crisps and Balsamic Drizzle

Ingredients:

• 2 beef Strip Steak, Boneless, cut 1 inch thick (about 1-1/4 pounds)
• 1/4 cup freshly grated Parmesan cheese
• 3/4 teaspoon all-purpose flour
• 12 slices thin white bread, crusts removed
• 1-1/2 teaspoons coarse grind black pepper
• 4 ounces light garlic and herb cheese spread, slightly softened
• 1 tablespoon balsamic syrup
• 24 leaves arugula leaves

Cooking:

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.
Cook's Tip: Parmesan crisps may be made 1 day in advance and stored in an airtight container.
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.
Cook's Tip: Four beef Tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for Strip steaks. Pan-broil Tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
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.
Cook's Tip: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.