Kathie Oh's Recipe

Beef Crostini with Balsamic Drizzle

Category: on the sidelines

2 boneless beef top loin (strip) steaks (about 1-1/4 pounds) or 4 tenderloin steaks (about 4 ounces each), cut 1 inch thick
1/2 cup freshly grated Parmesan cheese
1-1/2 teaspoons all-purpose flour
12 slices thin white sandwich bread, crusts removed
1-1/2 teaspoons coarse grind black pepper
Salt
4 ounces garlic-herb cheese spread, slightly softened
Prepared balsamic syrup*
24 small arugula leaves


Preparation

Heat oven to 350 degrees. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 359 degree oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350 degree oven about 6 minutes or until lightly toasted but not brown. Set aside.
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.
Meanwhile, spread 1 teaspoon garlic-herb cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.


Serves

Makes 24 appetizers


Notes, Tips & Suggestions

*Available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If not available, balsamic syrup can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in airtight container in refrigerator.

Cook's Tip: Parmesan crisps may be made 1 day in advance and stored in airtight container.