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Simple Steak Burrata Toast

Featured in Sandwiches packed with flavor.

Toast bread, rub with garlic, top with burrata, seared steak slices, herbs, salt, pepper, and a balsamic drizzle.
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Maria from tastyhush
Updated on Thu, 01 May 2025 13:03:43 GMT
Crisp Toast with Burrata and Steak Pin it
Crisp Toast with Burrata and Steak | tastyhush.com

These fancy steak and burrata crostini blend amazing textures with knockout flavors. Each bite combines juicy beef, smooth cheese, and crunchy garlic toast into little flavor bombs that'll turn any regular get-together into something your guests won't forget.

When I made these for my backyard bash last year, everyone couldn't stop talking about them. My little trick? I let the meat sit out before cooking it - that's what helped nail that perfect pink center every time.

Key Components

  • Steak: Pick something with good fat marbling for extra taste
  • Burrata: Get it to room temp and make sure it's super fresh
  • Sourdough: Don't use day-old bread if you can help it
  • Chives: They add a pop of green and light oniony kick
  • Balsamic: Go for something aged if you can swing it
  • Sea Salt: Those crunchy flakes make all the difference

Step-by-Step Guide

Step 1:
Take steak out early so it warms up completely.
Step 2:
Wipe all moisture off the meat with paper towels.
Step 3:
Add plenty of seasoning until the surface looks evenly covered.
Step 4:
Get your pan super hot with a wisp of smoke before cooking.
Step 5:
Let the steak sit undisturbed for a better outer crust.
Step 6:
Slice bread diagonally to get bigger pieces.
Step 7:
Brown the bread just right - not too light, not burnt.
Step 8:
Run garlic over hot toast right after it's done.
Step 9:
Pull the burrata apart gently for more natural looking portions.
Step 10:
Add final touches right before guests dig in.
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Burrata and Steak Crostini | tastyhush.com

My nonna always told me great ingredients don't need much fuss. "They'll do the talking themselves," she'd remind me. These little toast toppers prove her point every single time.

Plating Tips

  • Set crostini in a round pattern on your platter
  • Stack your toppings right before everyone eats
  • Cut herbs at the last second for best color
  • Make pretty zigzags with your balsamic drizzle
  • Use darker plates to make the food pop

After doing small catering gigs, I figured out that timing is everything. Having all your stuff ready but waiting to put it all together means nobody gets soggy bread.

Getting Temperatures Right

  • The bread should feel toasty but not burning hot
  • Your steak can be just a bit warm
  • Don't use cold burrata straight from the fridge
  • Cut your herbs and toppings just before using
  • You can warm your serving plate a little

Prep-Ahead Options

  • You can toast bread up to a couple hours early
  • The steak can be done and waiting
  • Get all your toppings ready and keep them cold
  • Set out your serving stuff ahead of time
  • Give bread a quick warm-up before serving
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Burrata and Steak Crostini | tastyhush.com

Tasty Twists for Any Event

  • For hot weather: Throw on some fresh basil leaves
  • During cold months: Add a splash of truffle oil
  • For laid-back gatherings: Use bread from the grill
  • When feeling fancy: Top with a bit of caviar
  • During holidays: Sprinkle with seasonal herbs

I've made these steak and burrata bites my go-to app for special moments. They show that sometimes the easiest combos taste the fanciest, making any hang-out feel like a real celebration with good food and better company.

Steak Burrata Toast

Tender steak on crunchy garlic toast with burrata, fresh herbs, and a tangy balsamic drizzle.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Maria

Category: Sandwiches

Difficulty: Intermediate

Cuisine: Fusion Italian

Yield: 6 Servings (20-24 pieces)

Dietary: ~

Ingredients

→ For the Meat

01 1 lb hanger steak (flank, filet, or ribeye work too)
02 Freshly ground black pepper and kosher salt
03 1 tbsp cooking oil with a neutral flavor (vegetable, avocado, or canola)
04 1 tbsp mushroom powder (optional, adds rich flavor)

→ To Put Everything Together

05 1 crusty sourdough baguette, cut into slices about an inch thick
06 2 cloves of garlic, large and fresh
07 8 oz creamy burrata cheese
08 A handful of chopped fresh chives
09 A drizzle of aged balsamic vinegar

Instructions

Step 01

Take the steak out of the fridge to warm up, then season it well with salt, pepper, and the optional mushroom powder. Turn your oven on to 350°F in the meantime.

Step 02

Slice the sourdough into roughly 20-24 pieces, each about half an inch thick. Lay them on a tray and toast in the hot oven for 6-8 minutes, just until crunchy.

Step 03

Heat a cast iron pan until it's really, really hot, then add the oil. Sear the steak for 2 minutes per side for medium-rare, then move it to the oven for 1-2 minutes, depending on how done you want it. Let it sit for 15 minutes, then thinly slice it against the grain.

Step 04

Gently rub each slice of crispy bread with garlic. Add a generous scoop of burrata cheese and a slice of steak. Sprinkle with chopped chives, a pinch of salt, a grind of pepper, and a little balsamic drizzle to finish.

Notes

  1. Toast the bread and slice the meat earlier, but wait until the last minute to assemble so the texture stays great.
  2. If you can't find mushroom powder, just skip it. It adds deep flavor but isn't essential.

Tools You'll Need

  • Heavy cast iron pan
  • Oven tray
  • Good sharp knife
  • Chopping board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (burrata cheese)
  • Includes gluten (sourdough bread)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 16 g
  • Total Carbohydrate: 18 g
  • Protein: 28 g