Appetizers Recipe

Prepare and marinate steak

Thinly slice 0.75 lb prime steak across the grain into bite-size pieces. In a bowl toss the slices with 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes.

Toast baguette slices

Preheat oven to 425°F (220°C). Arrange 1 loaf of baguette slices on a baking sheet, brush both sides lightly with remaining 2 tbs olive oil and rub one side of each slice with the halved garlic clove. Toast for 6–8 minutes until golden and crisp, flipping once. Remove and keep warm.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if needed. Sear steak slices in a single layer for 30–45 seconds per side for medium-rare (longer for desired doneness). Work in batches to avoid overcrowding. Transfer to a plate and let rest 3 minutes, then slice any larger pieces into small strips suitable for crostini.

Assemble crostini

Spread about 1 tbsp (portion of 1/2 cup total) soft goat cheese on each toasted slice. Top each with a few arugula leaves and 2–3 slices of seared steak. Drizzle a little balsamic glaze over each crostini and garnish with a light sprinkle of flaky sea salt if desired. Serve warm.

Make chimichurri sauce

In a food processor combine 1 cup packed parsley, 1/4 cup cilantro (optional), 2 tbs oregano leaves, 2 garlic cloves, 2 tbs red wine vinegar, 6 tbs olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse until herbs are finely chopped but still slightly textured. Taste and adjust salt or acidity. Transfer to a bowl and set aside.

Marinate beef cubes

In a bowl combine 1 lb cubed prime beef, 2 tbs olive oil (for marinade), 1 tbs soy sauce, 1 tsp hot sauce, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat thoroughly and let marinate 15–20 minutes at room temperature (up to 1 hour refrigerated).

Assemble skewers

If using wooden skewers, soak them in water 20–30 minutes. Thread marinated beef cubes onto skewers, alternating with pieces of red bell pepper and red onion, leaving a little space between pieces for even cooking. Use about 8 skewers; adjust pieces per skewer to fit.

Grill or broil skewers

Preheat grill to high or set broiler to high and position rack 6 inches from heat. Oil grates or brush skewers lightly with oil. Cook skewers 2–3 minutes per side over direct high heat for medium-rare to medium, turning until nicely charred but still juicy (total 6–9 minutes depending on size). Use an instant-read thermometer if desired: 125–130°F for rare, 135°F for medium.

Serve skewers

Place skewers on a platter, spoon chimichurri over the hot skewers and garnish with chopped parsley. Serve remaining chimichurri on the side for dipping. These pair well with the steak crostini — offer both for guests.

Arrange the smoky prime steak crostini and spicy prime meat skewers on a large platter, garnish with extra arugula and chopped parsley. Keep crostini warm and serve skewers hot with extra balsamic glaze and chimichurri in small bowls for guests to drizzle or dip. Total prep and cook time below.