Steak Burrata Toast (Print Version)
# Ingredients:
→ Steak Components
01 -
1 tablespoon neutral oil (like vegetable, canola, or avocado)
02 -
1 tablespoon mushroom seasoning (optional for flavor depth)
03 -
1 pound hanger steak (or try flank, ribeye, or filet as swaps)
04 -
Freshly ground black pepper and kosher salt
→ For Putting it All Together
05 -
8 ounces burrata, creamy and fresh
06 -
1 long sourdough baguette, sliced into inch-thick rounds
07 -
Drizzle balsamic, aged and rich
08 -
Chopped chives, freshly cut
09 -
2 garlic cloves, plump and fresh
# Instructions:
01 -
Allow the steak to rest at room temp, then coat it generously with kosher salt, cracked pepper, and, if you'd like, mushroom powder. Turn your oven on and set it to 350°F while you wait.
02 -
Slice your baguette into pieces about a half-inch thick, getting roughly 20-24. Lay them out on a baking tray and bake for 6-8 minutes until they just start to crisp up.
03 -
Heat up your skillet until it's really hot, then pour in the oil. Cook the steak for 2 minutes on one side, flip, and do the same on the other. Slide it into the oven for a minute or two until it's cooked how you like it. Rest it for a good 15 minutes, then slice thinly against the grain.
04 -
Take those crispy bread pieces and rub them with fresh garlic. Pile on a spoonful of burrata, a slice of steak, and then sprinkle with chopped chives. Add a little salt, pepper, and a drizzle of balsamic to finish.
# Notes:
01 -
You can make the bread and prep the steak early, but put it all together right before serving for the best crunch.
02 -
The mushroom powder gives great savory depth, but you can skip it if you can't get any.