Steak and Burrata Toast (Print Version)
# Ingredients:
→ For the Steak
01 -
1 pound hanger steak (or flank, filet, ribeye as alternatives)
02 -
Kosher salt and freshly cracked black pepper
03 -
1 tablespoon mushroom powder (optional for umami boost)
04 -
1 tablespoon neutral cooking oil (canola, avocado, or vegetable)
→ For Assembly
05 -
1 fresh sourdough baguette, sliced into 1-inch pieces
06 -
2 plump garlic cloves
07 -
8 ounces fresh burrata cheese
08 -
Fresh chives, finely chopped
09 -
Aged balsamic vinegar for drizzling
# Instructions:
01 -
Let your steak come to room temperature, then season generously with kosher salt, freshly ground black pepper, and if using, the mushroom powder. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
02 -
Cut your sourdough baguette into roughly 20-24 half-inch slices. Arrange them on a baking sheet and toast in the preheated oven until just crisp, about 6-8 minutes.
03 -
Heat your cast iron skillet until it's screaming hot, then add your oil. Sear the steak for 2 minutes on each side for medium-rare, then finish in the oven for 1-2 minutes to your desired doneness. Let it rest for a full 15 minutes before slicing thinly against the grain.
04 -
Rub each piece of toasted bread with fresh garlic, then top with a generous spoonful of creamy burrata and a slice of your perfectly cooked steak. Finish with a sprinkle of fresh chives, a touch of flaky sea salt, freshly ground pepper, and a luxurious drizzle of balsamic vinegar.
# Notes:
01 -
You can prepare the toasts and slice the steak slightly ahead, but assemble just before serving for the best texture
02 -
The mushroom powder adds an amazing umami depth but can be skipped if unavailable