Steak & Salsa Fresca Crostini
Bite-sized steakhouse vibes: Steak & Salsa Fresca Crostini elevates your appetizer game!
Ditch the boring and embrace the flavor fiesta! This recipe transforms juicy steak and vibrant salsa fresca into an elegant yet easy appetizer on crisp crostini bread. Every bite is a burst of savory, refreshing, and textural delight.
Ready to impress your guests without the fuss? Continue reading for the recipe below and experience the steakhouse flavors reimagined on crostini!
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- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour+
- Yield: 1 dozen crostini 1x
- Category: Appetizer
Ingredients
Scale
- 1.5–2 lb Tri-tip Steak
- 1 Tbs salt
- 1 Tbs pepper
- 1 Tbs ground garlic powder
- 1/3 cup olive oil
- 3 garlic cloves
- 2 sage stems and leaves
- 5 Tbs butter
- 1 baguette
- 8 oz Boursin Garlic and Fine Herbs Cheese
- 1 lb roma tomatoes finely chopped
- 3 garlic cloves, diced
- 3 Tbs cilantro finely chopped
- 1/4 onion, minced
- 1 to 3 Jalapeno or Serrano chiles to taste minced or 1/2 tsp crushed red pepper
- 1–3 teaspoons fresh lime juice – optional
- Salt and pepper to taste
Instructions
Directions for Prepping the Tri-Tip:
- Combine the salt, pepper and garlic powder and mix well.
- Pat the tri-tip dry with a paper towel and liberally season with the salt and garlic seasoning.
- Place on a wire rack over a baking sheet.
- Allow the tri -tip to reach room temperature.
Pan Sear the Tri – Tip
- When ready to cook, preheat a large cast iron skillet over medium high heat.
- Add oil and swirl to coat the skillet.
- When it just starts to smoke, add the tri-tip, fat side down to sear. IF the meat does not immediately begin to sizzle, the pan is not hot enough.
- Allow the crust to form without touching the meat for 2-3 minutes.
- When the meat easily removes from the surface without pulling or tearing and the crust has formed from edge to edge, flip and sear the other side.
- Flip and sear the steak on all sides until to form a crust on all surfaces.
- Once the crust has formed, add butter, garlic cloves and sage stems and baste a few times until the tri-tip reaches an internal temperature of 125F with an instant read thermometer.
- Remove tri-tip from skillet and transfer to a cutting board to rest for at least 15 minutes.
- Once rested, cut the tri-tip into thin strips against the grain of the meat.
For Salsa Fresca
- Place minced onion in a bowl and cover with cold water. Add vinegar and let it sit for 5 minutes then drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor you won’t need lime juice.) Ideally let stand at room temperature for 15-30 minutes before serving so the flavors blend and ripen.
Crostini’s
- Preheat oven to 350F.
- Cut the crostini into ½ inch diagonal slices.
- Butter each slice and place onto a prepared baking sheet.
- Place baking sheet into the oven to bake for 7-10 minutes or until butter is melted and the crostini is golden brown.
- Once all steps above are completed, top each crostini with Boursin Garlic and Fine Herbs Cheese then add a piece of tri-tip on top of the cheese followed by approximately 1 Tbs of salsa fresca and enjoy!
Keywords: Crostini, Steak, Meat, Cheese, Salsa
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