Black And Blue Bites* Recipe

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the loaf into 1-inch cubes (or cut 1/2–3/4-inch thick slices if you prefer larger bite bases). Spread cubes or slices in a single layer on the prepared sheet.

In a small bowl, whisk together melted butter, olive oil, minced garlic, chopped parsley, salt and black pepper until combined.

Brush or toss the bread pieces with the garlic butter mixture so they are evenly coated. Arrange in a single layer and roast for 12–15 minutes, turning once halfway through, until golden brown and crisp. Remove and let cool slightly.

While the croutons are roasting, combine softened butter, crumbled blue cheese, chopped chives, lemon zest and black pepper in a small bowl.

Using a fork, mash and blend the ingredients until mostly smooth with small blue cheese bits remaining for texture. Taste and adjust seasoning; set aside at room temperature so it stays spreadable.

Pat the top sirloin dry with paper towels. Trim excess fat and slice the steak into 1/2-inch thick pieces across the grain; reserve whole steak if you prefer to grill and then slice after resting.

If grilling whole: preheat a grill or cast-iron skillet to high heat. Oil the steak lightly and rub with kosher salt and pepper. Grill 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), depending on thickness. If cooking sliced pieces, cook 45–60 seconds per side just to get char and medium-rare inside.

Remove steak from heat and let rest 5–7 minutes. If grilled whole, slice against the grain into thin strips roughly the length of the croutons (about 2–3 inches). Keep warm.

Arrange the cooled croutons (or toasted slices) on an ovenproof platter or baking sheet. If croutons are small cubes, place them spaced slightly apart so each becomes a bite; if slices, arrange single layer.

Spread about 1/2 teaspoon of the blue cheese chive butter on each crouton or toasted slice.

Top each buttered crouton with a piece of grilled sirloin (one small strip or 1–2 slices per crouton, depending on size).

Layer a small piece of provolone over the beef on each bite, then sprinkle a generous pinch of shredded mozzarella over the provolone to create a melty cheese blend.

Lightly drizzle the assembled bites with a teaspoon of olive oil overall to promote even browning, if desired.

Place the platter under a broiler on high, 4–6 inches from the heat, for 45–90 seconds until cheese melts and bubbles. Alternatively, use a kitchen torch to melt and brown the cheese. Watch closely to prevent burning.

Remove from heat. Garnish with snipped fresh chives and an optional small grind of black pepper. Serve immediately so croutons remain crisp and cheese is warm and gooey.