GrillinFools
What is a Crostini?
Crostini sounds fancy but it’s just Italian for, “toasted bread.” The toasted bread is the canvas we use to create a masterpiece of flavor. The crostini is topped with about as many different toppings as there are colors of paint. Cheese, meat, vegetables and even fruit are all popular toppings for a crostini. Or in this case, a Grilled Steak Crostini Recipe.
Here at GrillinFools.com, we are huge fans of the crostini and have been making them on the grill for more than two decades.
We have multiple crostini recipes including our standard crostini (back when we though the plural of crostini was crostinis except the plural is actually crostini), roasted onion crostini, and pear and goat cheese crostini. We also have a grilled bruschetta recipe, which is pretty much the same as a crostini. Someone with a more nuanced understanding of Italian cuisine than myself will have to explain the difference. This is the first time we will add meat to our crostini in this Grilled Steak Crostini Recipe. Additionally, I want everyone to know that grilled crostini is the most requested item that I cook.
Grilled Steak Crostini Recipe Ingredients:
- 2 New York strip steaks
- Steak seasoning
- Salt, optional
- 2 baguettes, soft sided
- 1 cup olive oil
- Fresh cracked pepper
- Your favorite herb (more on that below)
- 8 tablespoons of garlic, divided
- 12 ounces of havarti, sliced
**Makes 16 grilled steak crostini
Start by seasoning the steaks and grilling them however you like your steak. By the way, we highly recommend a reverse seared steak:
The New York strip is perfect for this because the shape of the steak makes ideal slices to top the crostini.
Now to the crostini recipe.
How to Prepare Grilled Steak Crostini
Start with the bread. Avoid crusty bread. When we toast it on the grill, that crusty bread turns into a hockey puck. Thus, I prefer soft sided bread, in particular soft sided sourdough.
With a bread knife, slice the baguette into 1.25 inch disks. Slice at a slight angle to get more surface area on the bread for more of those glorious toppings, particularly that grilled steak and melted cheese:
Pour a few ounces of olive oil into a bowl or on a small plate and then dab the sliced sides of the bread in the oil. No need to dunk, just dab to coat completely:
Add more oil as the bread soaks it up.
Then hit the top with fresh cracked pepper. We used white pepper here, although black will work as well:
Now to the herbs. Dried basil is our go-to, but for these I used a buddy’s dried chimichurri herbs:
HUGE fan of the chimichurri used in this crostini recipe. The regular application of this seasoning is to add some red wine vinegar and oil to it and make amazing chimi in moments. You can see the chimichurri in action here and here.
Now it gets real interesting. We will put a half tablespoon of minced garlic on each slice of bread. This is going to look like a ton of garlic, but trust me. We will lose a lot of garlic during the cooking process:
Yes, that is jarred garlic. Feel free to use fresh, alas I don’t have that kind of time.
Using the back of a spoon, press the garlic, herbs and pepper into the bread:
How to Make Grilled Steak Crostini Recipe
Prepare the grill for two-zone or indirect grilling. In this case, we lit the burner on a gas grill and left the other two off. Set the lit burner to medium high. When the grill grates are north of 400F, place the crostini at the edge of the hot burner:
I highly recommend doing these in batches. Grilling more than six of these at a time can lead to burnt bread. I generally do 3-6 at a time. If I’m cooking for a large crowd, I slice them in half when done so I can serve 12 with one batch.
Additionally, don’t put the crostinis on the grill and head off to grab a beverage or go to the restroom to remove a beverage from your system.
This will not take long. As long as the grill is hot enough, this will only take 60-90 seconds per side, so stay close and keep checking the underside of the bread.
Once the slices of bread are toasted on the bottom, flip them over. All we are looking for is a little browning/toasting:
Don’t wait to flip them all at once. Flip each crostini as soon as the bottom is toasted:
After the flip, a bunch of the garlic will fall off, hence why we used the back of the spoon to press it into the bread. Subsequently, with all those toppings the top won’t toast as much as the bottom.
Look for browning around the edges or a little browning of the garlic:
Time for some Steak
Now set the grilled crostini off to the side of the grill with no heat and slice some steak and cheese:
Cheesetastic
Then, top each crostini with two slices of steak and two slices of cheese:
Next, close the lid and let that cheese melt. This will only take 2-3 minutes:
Grilled Steak Crostini Recipe Recap
To sum up, the outside of the bread is delicately crunchy, the inside, warm and soft, topped with all that glorious, gooey, melted cheese, grilled steak, garlic and herbs. I’m gonna say it again. In one shape or another, one of these grilled crostini recipes is the most requested item I cook. I’m not kidding. The second most requested thing I cook is this grilled baked bean recipe.
If you have any questions or comments, feel free to leave them below or send me an email.
And if you could leave us a great review that would be most appreciated!
Additionally, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds
Recipe Card:
Grilled Steak Crostini Recipe
Ingredients
- 2 New York Strip Steaks
- Your favorite beef rub
- Salt Optional
- 2 baguettes Sourdough Soft sided
- 1 cup Olive oil
- Fresh cracked pepper
- Dried herbs Basil or chimichurri
- 8 tablespoons Minced garlic
- 12 ounces Havarti cheese
Instructions
- Season the steak with the steak seasoning and optional salt if the rub doesn't have enough salt content
- Grill the steak to your desired doneness and remove from the grill
- Prepare the grill for two zone grilling with one hot burner and the rest off
- Slice the baguettes into 1.25 inch thick slices at a slight angle to increase the surface area of each slice
- Pour a few ounces of olive oil into a bowl or onto a small plate. Dunk each flat side of the slice of bread to coat completely
- Add the pepper, dried herbs and then a half a teaspoon of minced garlic. Using the back of a spoon, press the pepper, herbs and garlic into the bread
- In groups of 3-6, place the slices of bread on the grill along the edge of the lit burner. Once the bread toasts on the bottom, flip the slice over and toast on the top. Once each slice is toasted on the top, flip over and place on the side of the grill with no heat
- Slice the steak and cheese and layer down two slices of steak onto each crostini and top with a couple slices of havarti cheese
- Close the lid and wait for the cheese to melt, usually about 2-3 minutes
- Slice in half to serve more people per batch.
Video
More pics from the grilled steak crostini recipe:
Related Posts
