Steak Crostini
What You Will Need
Ingredients
- 1 lb. boneless ribeye steak
- 1 sourdough baguette
- 1 Tbsp. olive oil
- 8 oz. burrata
- green onion, sliced for garnish
Seasoning
- salt and pepper, to taste
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for serving
Sauce Mix
- ⅓ cup Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/embed/MTYPXfGDz-w
Preheat your oven to 350°F. Bring your steak to room temperature and season with salt and pepper.
Slice your bread in about ½” pieces - it should make around 20-24 slices. Place on a sheet tray and toast (about 5-10 minutes).
In a small bowl, combine the Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Chili Garlic Sauce. Mix well and set aside until ready to build your crostini.
In the meantime, heat a cast iron with oil until piping hot. Add your steak and sear for 2 minutes on all sides for medium rare. Transfer the cast iron with the steak to the oven for another 1-2 minutes until your desired cook time. Use a meat thermometer to ensure the steak is cooked to your desired temperature. Remove from the oven and let rest for about 15 minutes. Thinly slice and set aside.
Once your bread is toasted, spread a small amount of the oyster sauce mixture on bread. Top with a dollop of burrata, then your steak. Top with green onion and a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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