Peppered Steak Tagliata Crostini
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There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of "doneness" make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins on this simple, perfect canvas. Craving steak? You know what to do.
Peppered Steak Tagliata Crostini
Prep Time
15
minutes
Cook Time
10
minutes
Servings
12
crostini
Ingredients
- 12 slices ciabatta bread
- 8 ounce thick sirloin steak
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon cracked black pepper
- 1/2 garlic clove
- 1/2 tablespoon balsamic vinegar
- Handful rocket (arugula) leaves
- Small chunk parmesan
- salt
Directions
- Heat a griddle pan over a high heat until really hot. Toast both sides of the bread on the griddle, then set aside. Rub the steak all over with 1/2 tablespoon of the oil and press the pepper into both sides. Cook the steak on the hot griddle for 2-3 minutes on each side, depending on the thickness. It should be nicely browned on the outside and pink in the middle. Remove and set aside to rest for 5 minutes.
- Meanwhile, put the garlic into a small bowl. Sprinkle over a pinch of salt and mash to a paste. Stir in the vinegar and the remaining oil.
- Thinly slice the steak. Top each slice of ciabatta with some rocket, a few strips of steak and a drizzle of the dressing, then shave over some Parmesan.