Steak Burrata Toast (Print Version)
# 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:
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.
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.
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.
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:
01 -
Toast the bread and slice the meat earlier, but wait until the last minute to assemble so the texture stays great.
02 -
If you can't find mushroom powder, just skip it. It adds deep flavor but isn't essential.