Steak Garlic Toast (Print Version)
# Ingredients:
→ For the Steak
01 -
1 lb hanger steak (flank, ribeye, or filet work too)
02 -
A healthy pinch of kosher salt and some freshly cracked black pepper
03 -
1 tbsp of mushroom powder (optional if you want extra flavor)
04 -
1 tbsp neutral oil (like avocado, vegetable, or canola)
→ For Putting It All Together
05 -
A fresh sourdough baguette, sliced into 1-inch thick pieces
06 -
2 fat garlic cloves
07 -
Fresh burrata cheese (8 ounces total)
08 -
Chives, finely sliced
09 -
Some aged balsamic vinegar to drizzle on top
# Instructions:
01 -
Take your steak out of the fridge and let it warm up close to room temperature. Generously season it with kosher salt, black pepper, and a sprinkle of mushroom powder if you’ve got it. While it rests, set your oven to 350°F.
02 -
Slice the sourdough baguette into about 20–24 pieces, roughly half an inch thick. Lay the slices on a baking tray and toast them in the oven for 6–8 minutes, or just until they’re slightly crispy.
03 -
Heat up your cast iron pan until it’s super hot. Pour in the oil, then cook the steak for 2 minutes per side to get a nice medium-rare. Stick it in the oven for another 1–2 minutes if you want it a bit more done. Let the steak sit for about 15 minutes before slicing into thin strips against the grain.
04 -
Rub each toasted bread slice with raw garlic for a flavor punch. Add a dollop of burrata on top, followed by a thin slice of steak. Sprinkle with chives, a couple of cracks of pepper, a touch of flaky salt, and finally a drizzle of balsamic.
# Notes:
01 -
You can toast the bread and prepare the steak ahead of time, but it’s best to assemble right before serving to keep everything fresh.
02 -
The mushroom powder gives extra depth and umami, but feel free to leave it out if you can’t find it.