Steak & Gorgonzola Crostini Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice the baguette on a diagonal into 12–16 slices about 1/3-inch thick. Arrange slices on the prepared baking sheet in a single layer.

Brush both sides of each slice lightly with extra-virgin olive oil (reserve about 1/2 tbs). Sprinkle with sea salt and freshly ground black pepper.

Toast in the oven for 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.

Remove the steak from the refrigerator 20–30 minutes before cooking to bring to near room temperature; pat dry with paper towels.

Season both sides of the steak evenly with kosher salt, black pepper and garlic powder. Press the seasonings lightly into the meat.

Heat a large skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; swirl to coat and melt the butter.

Add the steak to the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness.

In the final minute of cooking, spoon pan juices over the steak and add fresh thyme leaves if using. Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice the steak thinly against the grain into bite-sized pieces roughly the width of the crostini (about 1/4-inch thick). Keep warm.

Make the Gorgonzola Spread

In a bowl, crumble the Gorgonzola and add softened cream cheese. Add 2 tablespoons heavy cream, lemon juice and honey. Use a fork or small whisk to mash and combine until smooth but slightly textured. Add additional cream 1/2 teaspoon at a time if you prefer a looser spread. Taste and adjust: a pinch of salt only if needed.

Lightly dress the arugula with the remaining reserved olive oil (about 1/2 tbs) and a small pinch of salt and pepper; toss to coat.

Spread about 1 heaping tablespoon of the Gorgonzola mixture onto each crostini slice.

Top each crostini with a few slices of the rested steak (1–2 small pieces depending on slice size). Add a small tuft of dressed arugula and a few slivers of red onion on top of the steak.

Finish each crostini with a light drizzle of balsamic glaze and a crack of freshly ground black pepper. If desired, finish with a tiny extra crumble of Gorgonzola or a small drizzle of honey for contrast.