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Close-up of numerous delicious Burrata Steak Crostini Appetizers arranged on a white plate, garnished with chives and paprika.
Maryam

Seared Steak & Burrata Crostini with Balsamic Glaze

Elevate your appetizer game with these irresistible crostini featuring perfectly seared steak, creamy burrata, fresh arugula, and a tangy balsamic glaze, all atop crispy toasted bread.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 8 oz Beef Tenderloin or Sirloin Steak trimmed, cut into 1/2-inch thick pieces
  • 1 tbsp Olive Oil extra virgin
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Salt or to taste
For the Crostini
  • 1 baguette French Baguette sliced into 1/2-inch thick rounds (approx. 24 slices)
  • 2 tbsp Olive Oil extra virgin
  • 1 clove Garlic minced
For Assembly
  • 8 oz Burrata Cheese drained, gently torn into small pieces
  • 2 cups Arugula fresh
  • 1/4 cup Balsamic Glaze store-bought or homemade (see notes)
  • 1 pinch Red Pepper Flakes optional, for garnish
  • 1 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Skillet (Cast Iron recommended)
  • Baking Sheet
  • Small saucepan
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Steak
  1. Pat the steak pieces dry with paper towels. In a medium bowl, toss the steak with 1 tbsp olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Let sit at room temperature for 10 minutes.
  2. Heat a large cast-iron skillet over high heat until smoking lightly. Add the seasoned steak in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the skillet and set aside on a cutting board to rest for 5 minutes.
Prepare the Crostini
  1. Preheat oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet. In a small bowl, combine 2 tbsp olive oil and minced garlic. Brush the olive oil mixture evenly over both sides of the baguette slices.
  2. Bake for 8-10 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and let cool slightly.
Assemble the Crostini
  1. To assemble, place a small handful of fresh arugula on each toasted crostini.
  2. Top the arugula with a few pieces of seared steak.
  3. Gently place a piece of torn burrata cheese on top of the steak.
  4. Drizzle generously with balsamic glaze.
  5. Garnish with a pinch of red pepper flakes and chopped fresh parsley, if desired. Serve immediately.

Notes

To make homemade balsamic glaze, simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat for 10-15 minutes, or until reduced by half and thickened to a syrup-like consistency. Let cool before using.
For best results, use a good quality steak and don't overcrowd the pan when searing to ensure a nice crust.
These appetizers are best served fresh, as the crostini can become soggy over time.