Burrata Steak Crostini – Easy Appetizer Delight

Name: Burrata Steak Crostini - Easy Appetizer Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Approximately 12-16 crostini
Ingredients: 1 pound hanger steak (or flank, filet, ribeye); Kosher salt; Freshly ground black pepper; 1 tablespoon mushroom powder (optional); 1 sourdough baguette, sliced into 1-inch thick rounds; 1 tablespoon neutral oil (such as canola, avocado, or vegetable oil); 2 large garlic cloves, peeled; 8 ounces burrata cheese; Finely chopped chives for garnish (optional); Balsamic vinegar for drizzling (optional)

Posted on December 26, 2025

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Burrata and Steak Crostini is more than just an appetizer; it’s an explosion of flavor and texture that transforms any gathering into something truly special. Imagin extracte this: perfectly seared, tender steak, thinly sliced and piled high on crispy, toasted baguette slices. But the real magic happens with the addition of creamy, luscious burrata cheese. When the warm steak meets the cool, decadent burrata, it melts ever so slightly, creating an irresistible, luxurious sensation with every bite. People adore this dish because it’s both sophisticated and incredibly easy to devour, making it a crowd-pleaser that never fails to impress. What truly sets these Burrata and Steak Crostini apart is the harmonious contrast – the satisfying crunch of the bread, the robust savory notes of the steak, and the sublime, milky sweetness of the burrata, all coming together in perfect, delicious unison. It’s an experience for the senses that’s simply unforgettable.

Table of Contents

Ingredients:

1 pound hanger steak (or your preferred cut like flank, filet, or ribeye)
Kosher salt
Freshly ground black pepper
1 tablespoon mushroom powder (optional, but highly recommended for an umami boost)
1 sourdough baguette, sliced into 1-inch thick rounds
1 tablespoon neutral oil (such as canola, avocado, or vegetable oil)
2 large garlic cloves, peeled
8 ounces burrata cheese
Finely chopped chives for garnish (optional)
Balsamic vinegar for drizzling (optional)

Preparing the Steak

The star of our Burrata and Steak Crostini is the perfectly cooked steak. For this recipe, I love using hanger steak because of its robust flavor and tender texture, but feel free to substitute with your favorite cut. Ensure your steak is at room temperature before you start cooking; this helps it cook more evenly. Pat the steak thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear. Season generously on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavor. If you’re using the mushroom powder, sprinkle it evenly over both sides of the steak as well. This adds a deep, savory, umami layer that complements the steak beautifully.

Searing the Steak

Heat your neutral oil in a heavy-bottomed skillet, like cast iron, over medium-high heat until it just begin extracts to smoke. Carefully place the seasoned steak into the hot skillet. You should hear a satisfying sizzle. For a medium-rare steak, sear for about 3-4 minutes per side. The exact time will depend on the thickness of your steak. Resist the urge to move the steak around too much during this initial sear; let it develop a beautiful, caramelized crust. Once seared on both sides, reduce the heat to medium-low.

Infusing with Garlic and Resting the Steak

Now it’s time to infuse the steak with incredible garlic flavor. Add the two whole, peeled garlic cloves to the skillet alongside the steak. You can gently press them with the back of your spoon to slightly bruise them, which helps release their aromatic oils. Baste the steak with the garlic-infused oil by tilting the pan and spooning the hot oil over the steak repeatedly. This not only adds flavor but also helps cook the steak evenly. Continue basting and cooking for another 2-3 minutes, or until your steak reaches your desired internal temperature (130-135°F for medium-rare). Once cooked, immediately transfer the steak to a clean cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This resting period is absolutely vital for juicy steak. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist.

Preparing the Crostini

While the steak is resting, we’ll prepare the crostini. Arrange the sourdough baguette slices on a baking sheet. You can toast them in a preheated oven at 375°F (190°C) for about 8-10 minutes, or until golden brown and crisp. Alternatively, you can toast them in a skillet over medium heat. Once toasted, rub each slice with one of the roasted garlic cloves from the steak pan. This imparts a wonderful garlic essence without being overpowering. If you didn’t get roasted garlic from the steak pan, you can use fresh garlic rubbed onto the toasted bread, but the roasted flavor is superior.

Assembling the Burrata and Steak Crostini

After the steak has rested, slice it thinly against the grain. The grain is the direction of the muscle fibers in the steak. Slicing against it will ensure maximum tenderness. Now, for the grand finnon-alcoholic ale! Top each toasted sourdough slice with a generous dollop of creamy burrata cheese. The burrata should be at room temperature for the best texture and flavor. Gently tear or slice the burrata, allowing its luscious interior to spill out slightly. Arrange a few slices of the rested, perfectly cooked steak over the burrata on each crostini. If you’re using the optional garnishes, sprinkle a little finely chopped chives over the top for a pop of freshness and color. Finally, add a delicate drizzle of balsamic vinegar for a touch of sweet and tangy complexity. These Burrata and Steak Crostini are now ready to be devoured.

Conclusion:

There you have it! Crafting these delightful Burrata and Steak Crostini is a culinary adventure that’s as rewarding as it is delicious. We’ve combined the rich, savory notes of perfectly cooked steak with the creamy indulgence of burrata, all piled high on a crisp, toasted baguette. This recipe is designed to impress, whether you’re hosting a sophisticated gathering or simply treating yourself to something special. The beauty of the Burrata and Steak Crostini lies not just in its exquisite flavor profile, but also in its versatility. Serve them as elegant appetizers before a main course, or as a light and satisfying meal on their own. For an extra touch of flair, consider a sprinkle of fresh microgreens or a drizzle of balsamic glaze. Don’t be afraid to experiment with different cuts of steak – a tender filet mignon or a flavorful skirt steak would both be fantastic. You might also enjoy adding a hint of spice with a pinch of red pepper flakes or a swipe of roasted red pepper spread. So go ahead, get creative in the kitchen, and savor every bite of these sensational Burrata and Steak Crostini!

Frequently Asked Questions about Burrata and Steak Crostini:

Q1: Can I make the steak ahead of time for the Burrata and Steak Crostini?

Yes, absolutely! You can cook the steak a few hours in advance. Let it cool completely, then slice it thinly against the grain. Store it in an airtight container in the refrigerator. When you’re ready to assemble, gently reheat the steak slices in a pan or in the oven before topping the crostini. This will save you precious time when your guests arrive!

Q2: What are some good grape juice pairings for Burrata and Steak Crostini?

For these rich and creamy Burrata and Steak Crostini, a medium-bodied red grape juice often works best. Consider a Pinot Noir, a Merlot, or even a smooth Chianti. If you prefer white grape juice, a crisp Sauvignon Blanc can cut through the richness beautifully. Don’t be afraid to experiment and find your personal favorite!