Pan-Seared Steak & Blue Cheese Crostini

Pan-Seared Steak & Blue Cheese Crostini ingredients

• 12 oz Sirloin or flat iron steak
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 large Yellow onion
• 1 tbsp Butter
• 1 tbsp Olive oil
• 0.5 tsp Brown sugar
• 1 pinch Salt
• 1 Baguette
• 2 tbsp Olive oil
• 1 Garlic clove
• 0.5 cup Blue cheese crumbles
• 1 tbsp Fresh thyme leaves
• 2 tbsp Balsamic glaze

How to make Pan-Seared Steak & Blue Cheese Crostini

1. In a large skillet or Dutch oven, melt 1 tbsp butter and 1 tbsp olive oil over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes, until the onions are deeply golden brown and very soft and tender. If desired, stir in 1/2 tsp brown sugar during the last 5 minutes for extra caramelization. Remove the caramelized onions from heat and set aside.
2. Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet. Drizzle the slices evenly with 2 tbsp olive oil.
3. Bake the baguette slices in the preheated oven for 8-10 minutes, or until they are golden brown and crisp, creating perfect crostini.
4. Carefully remove the toasted crostini from the oven. While still warm, gently rub one side of each crostini with the peeled garlic clove for a subtle garlic flavor. Set them aside.
5. Pat the sirloin or flat iron steak thoroughly dry with paper towels to ensure a good sear. Season both sides generously with 1/2 tsp salt and 1/4 tsp black pepper.
6. Heat a heavy-bottomed skillet (cast iron works best for this) over medium-high heat until it is very hot, about 2-3 minutes. Add 1 tbsp olive oil to the hot pan.
7. Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for a medium-rare doneness (internal temperature 130-135°F), or adjust the cooking time to your desired level of doneness. A good crust should form on both sides.
8. Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.
9. Slice the rested steak against the grain into very thin strips or small, bite-sized pieces, suitable for topping the crostini.
10. To assemble each crostini, spread a small amount of the caramelized onions onto the garlic-rubbed toasted baguette slice. Top the onions with a few slices or pieces of the pan-seared steak.
11. Sprinkle generously with blue cheese crumbles and chopped fresh thyme. Drizzle each crostini lightly with balsamic glaze.
12. Serve immediately as a sophisticated and satisfying lunch or an elegant appetizer.

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