Sweet and savory? Got it. Just a little fancy? Raised pinkies optional. Mouthwateringly delicious? You bet.
Do crostini’s make anyone else feel fancy? They do for me. Probably because they remind me of outdoor summer parties with friends, cocktails and the feeling that adulting is kind of fun sometimes.
Full disclosure: I have my sister, Sami, to thank for this recipe. She made these one night when a lot of us were hanging out and we all went nuts. They were so good! AND they were so easy! So, I’m stealing her genius and giving you a recipe, you have to try.
Something great about crostini is that you can customize it to fit your preferences. Hate goat cheese? Use mozzarella! Like spicy food? Add some pickled jalapenos! The options are endless. It’s a perfect crowd-pleaser, whether the crowd you’re cooking for is a big group of friends or just your kids on a weeknight.
But why peaches? Won’t they taste funny with steak? NO! IT TASTES LIKE GOD’S GIFT TO HUMANS! What I mean is, it’s really freaking good. The two complement each other really well. The salty savoriness of the beef pairs with the sweet juiciness of the peaches to create a bomb of deliciousness you don’t want to miss. Trust me.
So, call some friends over or don’t, and jump into your fanciest stretchy pants – with these on the menu it’s going to be a good night!
Steak, Peach & Basil Crostini with Balsamic Drizzle
Ingredients
Steak Marinade
- 1 1/2 pounds sirloin steak
- 1 tablespoon garlic minced
- 1 lemon juiced
- 1/2 cup olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon black pepper
- 1/3 cup basil roughly chopped
- 1/2 shallot diced
Peach Marinade
- 2 peaches peeled & halved
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 2 tablespoons basil roughly chopped
- 1 tablespoon lemon juice
Other Ingredients
- 1 French Baguette
- 4 ounces goat cheese
- 1 bell pepper julienned
- 1/4 cup balsamic glaze
- 3 tablespoons basil chiffonade
- coarse sea salt
Instructions
- Combine garlic, lemon juice, olive oil, salt, pepper, basil and shallot in a baggie or container and add steaks. Refrigerate for a minimum of four hours or overnight.
- A half-hour before you cook the steaks, pull them out to come to room temperature. Combine olive oil, apple cider vinegar, honey, salt, basil and lemon juice in a baggie or container and add peaches. Let marinate at room temperature for 30 minutes.
- Before cooking, season both sides of the steaks liberally with salt and pepper. To cook, heat grill on high and cook 4-5 minutes on the first side, then 3 minutes on the second side for medium rare. If using a grill pan, heat pan on high and sear one side of the steak, then immediately turn heat down to medium and let cook 3 minutes for medium rare. Crank the heat back up to high to sear the other side, then immediately lower heat to medium and cook another 3 minutes. Add an additional 3 minutes per side for well done (medium rare is 135 degrees F, 140 is medium and 150 is medium well). Let rest for 10 minutes, then slice into 1/4 inch thick pieces.
- While steaks are resting, add bell pepper and peaches to the grill pan (if using a grill, add them to a grill basket or tray). Let the peaches cook undisterbed for 4-5 minutes before flipping to cook the other side for another 4-5 minutes. Stir the peppers a few times while the peaches cook so they don't burn or stick. Peppers and peaches will both be done after 8-10 minutes.
- Slice the French baguette into half-inch thick slices at approximately 30 degrees relative to its length, then lightly butter on both sides. Add bread to the grill pan and cook for a couple minutes on both sides.
- To assemble, spread goat cheese on a piece of toasted bread, then top with steak, a slice or two of peach and bell pepper. Finish with a drizzle of balsamic glaze and top with chopped basil and a small pinch of coarse sea salt.