Steak Burrata Toast (Print Version)
# Ingredients:
→ For the Steak
01 -
1 tbsp neutral cooking oil (try canola, vegetable, or avocado)
02 -
1 tbsp mushroom powder (optional for extra flavor)
03 -
A hefty sprinkle of kosher salt and freshly ground black pepper
04 -
1 lb hanger steak (or try ribeye, filet, or flank as a backup)
→ For Assembly
05 -
2 big cloves of garlic
06 -
Fresh chives, finely chopped into tiny bits
07 -
One fresh sourdough baguette, sliced into thick rounds about an inch wide
08 -
8 oz creamy burrata cheese
09 -
A little aged balsamic vinegar to drizzle on top
# Instructions:
01 -
Bring the steak up to room temperature first. Sprinkle it generously with black pepper, kosher salt, and the mushroom powder if you'd like. Preheat the oven at 350°F during this time.
02 -
Slice the baguette into 20-24 chunky rounds, about half an inch each. Place them on a tray, pop it in the preheated oven, and let them get crispy for 6-8 minutes.
03 -
Heat your cast iron skillet until it's incredibly hot, then pour in your oil. Sear the steak on both sides for about 2 minutes each to get that medium-rare inside. Finish it in the oven for 1-2 more minutes depending on how you like it. Rest it completely for 15 minutes, then slice it thin across the grain.
04 -
Take a piece of toasted baguette and rub it lightly with the garlic. Drop a dollop of burrata on top, then add a slice of steak. Sprinkle the chives, grind some black pepper, toss a pinch of flaky salt, and end with a light drizzle of balsamic. Enjoy in one bite!
# Notes:
01 -
You can toast the bread and prep the steak slices ahead, but don't put the toppings on until it's time to eat so everything stays fresh.
02 -
The mushroom powder brings a great umami punch, but skip it if you don’t have any.