Steak Crostini Recipe
Seared Tenderloin Ribeye, Creamy Chevre, Toasted Baguette with Chimichurri
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Ingredients
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Steak
Crostini
Chimichurri
Toppings
Method
Prepare the Steak
- 1
Season the Steak
Sprinkle the tenderloin ribeye with salt and black pepper on all sides.
- 2
- 3
Prepare the Crostini
- 4
Slice the Baguette
Cut the baguette into ½ inch thick slices.
- 5
Toast the Baguette
Brush each slice with olive oil. Arrange on a baking sheet and toast in the oven at 400°F (200°C) for about 5-7 minutes or until golden brown.
Make the Chimichurri
- 6
Combine Ingredients
In a bowl, mix together the fresh parsley, fresh oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt.
- 7
Blend the Chimichurri
Stir well until all ingredients are combined. Allow to sit for at least 10 minutes to let the flavors meld.