Tomato-Butter Steak Crostini

15 minutes Prep Time
15 minutes Cook Time
8 Servings

These Tomato-Butter Steak Crostini layer crisp baguette slices with rich Tuttorosso Tomato Paste and garlic butter, peppery arugula, juicy steak, and freshly shaved Parmesan. This simple but polished appetizer is perfect for entertaining. @thefeedfeed @heyy.becky

Ingredients

Tomato Butter

  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon Tuttorosso Tomato Paste 6 oz
  • 1 garlic clove, minced
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Prepare the steak:
  • 1 (8-ounce) New York strip steak
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • For Serving:
  • ½ baguette, cut diagonally into 8–10 (½-inch-thick) slices
  • 1 cup baby arugula
  • 1 ounce Parmesan cheese
  • Flaky sea salt, for serving

Instructions

Step one

Make the tomato butter: Mix the softened butter, Tuttorosso Tomato Paste, garlic, and a pinch each of kosher salt and black pepper in a small bowl until well combined. Set aside.

Step two

Prepare the steak: Pat the steak dry, then season it generously with salt and pepper. 

Step three

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the steak and cook, turning once, until it reaches the desired doneness, 3 to 5 minutes per side for medium-rare, depending on its thickness. 

Step four

Transfer the steak to a cutting board and let rest for 5 to 10 minutes.

Step five

While the steak rests, arrange the baguette slices on a sheet pan and brush both sides with the remaining 1 tablespoon olive oil. Broil, watching closely and turning once, until golden and crisp, 1 to 2 minutes per side.

Step six

Assemble: Spread the tomato butter over each crostini, then top with a few arugula leaves. Thinly slice the steak against the grain and divide it among the crostini.

Step seven

Finish each crostini with flaky sea salt and freshly shaved Parmesan. Serve immediately.

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