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This steak crostini recipe is packed with flavor! You’ve got a toasted baguette slice brushed in garlic butter and topped with melty mozzarella, juicy pan-seared steak, fresh olive salsa, and a drizzle of balsamic glaze. These cute little bite-sized appetizers are the perfect finger food for any special occasion!
Alright y’all, listen. This steak crostini right here? It’s giving fancy steakhouse appetizer without the reservation or the price tag 😏 One bite in and I promise… you’re already reaching for another before you’ve even finished the first.
All of the flavors come together with the perfect balance of briny, salty, tangy, and buttery goodness in one bite.I tested this to make sure every single layer actually adds something, not just sits there looking pretty. Between that tender steak and that killer olive salsa, your taste buds are in for a treat.
Notes From My Kitchen
I tested this a few different ways, and here’s what actually makes it hit:
- Brushing the crostini with the steak drippings? Non-negotiable. That’s where the flavor lives. Skipping this will make the recipe fall flat.
- Olive salsa is the star of the show! Thanks to California Ripe Olives, the olive salsa really shines! The olives are mild, buttery, and add the perfect briny balance without overpowering the steak. I love using them here because they bring a fresh, approachable flavor that ties everything together.
- Don’t overcook the steak. Medium-rare to medium gives you juicy, tender slices that don’t feel chewy. Cook until the internal temperature is 130-140 degrees F for best results.
- A lot of steak crostini appetizer recipes use a creamy horseradish sauce. I found that this overpowered the salsa, so I opted for a balsamic glaze. If you don’t want to make the glaze, over alternatives are topping with blue cheese crumbles, whipped goat cheese, or even caramelised onions and a drizzle of honey. Crispy bread is the perfect vehicle for several variations so feel free to get creative!
Ingredients Spotlight
- Ribeye Steak: Ribeyes have exceptional marbling – and good marbling translates to richness and flavor (and we love that!). It’s my go-to for steak crostinis because it stays tender even when sliced thin. You only need one steak for this recipe so if you have more, make my steak au poivre or steak frites next!
- Balsamic Vinegar (for the glaze). This is what brings everything together. Cooked down into a glaze, balsamic vinegar adds a sweet, tangy finish that cuts through the richness of the steak and cheese and gives the crostini that extra wow factor.
- Green Olives is what brightens this entire dish, and using California Ripe Olives makes a big difference. They’re mild, buttery, and not overly salty, which means they complement the steak instead of overpowering it. That balance is exactly what you want here.
- Baguette: A good crusty baguette is the foundation of it all. Once toasted and brushed with garlic butter, it becomes the perfect crispy base that holds everything together without getting soggy.
How to Make Steak Crostini
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full recipe with measurements and detailed instructions.
Make the olive salsa. Mix everything together – diced olive, fresh herbs, and let it sit so the flavors marry. Pro tip: if you don’t feel like dicing everything up, pulse in a food processor until it has your desired texture.
Sear the steak – season a boneless ribeye steak with steak seasoning, kosher salt, and black pepper. Give it a quick sear in a cast iron skillet or grill pan, then baste in butter with a garlic clove and rosemary until perfectly browned.
Use the drippings. brush that garlic butter onto the crostini (this is the secret). Add cheese & melt in the oven – top with mozzarella and broil until bubbly.
Slice steak + assemble – add thin slices of steak on top of the baguette slices, spoon over olive salsa, drizzle balsamic reduction on top with a sprinkle of flaky sea salt.
Pro Cooking Tips
- Use a high smoke point oil like vegetable or canola oil to cook the steak – olive oil will burn.
- Pick a steak with good marbling for the best flavor.
- For an even sear, let your steak come to room temperature before cooking. This also ensures it cooks evenly. Oh, and pat the steak dry with paper towels to get a beautiful golden crust.
- Use a meat thermometer when cooking your steak! It’s the only way (I’m convinced) to not over cook your steak! Cooking steak can be tricky and steaks are too expensive to mess up. Use the meat thermometer!!
Recipe FAQs
Ribeye and sirloin steak are best because they’re flavorful and tender when sliced thin. You can also use filet mignon and hanger steak as other accessible options.
You can prep the olive salsa and toast the bread ahead, but assemble right before serving for best texture.
Toast the bread well and assemble just before serving. Also, don’t overload with toppings.
Absolutely. Just make sure you still brush the crostini with butter or oil for that flavor layer.
This post is sponsored by California Ripe Olives, and I’m so excited to partner with a brand I genuinely love. Their olives add the perfect mild, buttery, briny flavor that really makes this dish shine. As always, all thoughts and opinions are my own.
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Steak Crostini with Olive Salsa and Balsamic Glaze
Equipment
- Large Skillet
Ingredients
Olive Salsa
- 1/2 cup Pitted Green Olives
- 1/4 cup Fresh Parsley, (chopped)
- 1/4 cup Fresh Cilantro , (chopped)
- 1 Shallot, (diced)
- 1 tbsp Red Wine Vinegar, (apple cider vinegar works too)
- 2 tbsp Lemon Juice
- 3 tbsp Olive Oil
- 2 cloves Garlic, (minced)
- Kosher Salt and Black Pepper, (to taste)
- 1 cup Mozzarella, (shredded)
- 1 Baguette, (sliced)
Ribeye Ingredients
- 1 lb Ribeye, (room temperature) *see notes for doneness
- 1-2 tbsp Steak Seasoning
- Kosher Salt and Black Pepper
- 2 tbsp Vegetable Oil, (or any high smoke point oil)
- 2 tbsp Salted Butter
- 2 sprigs Rosemary
- 1 clove Garlic, (smashed)
Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- 1/4 cup Brown Sugar
- 2 tbsp Salted Butter
Instructions
- Start by seasoning the ribeye. Pat dry with a paper towel and coat with the steak seasoning, salt, and black pepper. Set aside. (Pro tip: if making ahead, place the steak into the refrigerator overnight, uncovered, on a wire rack to dry brine. Let it come to room temperature before cooking. This method makes for a super juicy steak with a beautiful golden crust. Totally optional but very worth it!) 1 lb Ribeye 1-2 tbsp Steak Seasoning Kosher Salt and Black Pepper
- Now make the balsamic glaze. In a small saucepan over medium heat, combine balsamic vinegar and brown sugar. Stir and bring it to a boil. Once boiling, reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally. It’s ready when it thickens slightly and coats the back of a spoon. Add in butter and stir until the butter is melted and set aside to cool. (It will thicken more as it cools) 1/2 cup Balsamic Vinegar 1/4 cup Brown Sugar 2 tbsp Salted Butter
- Now prepare the olive salsa. Finely chop the green olives, parsley, cilantro, and shallot, and garlic. Add to a medium bowl and add red wine vinegar, lemon juice, and olive oil. Stir together and season with kosher salt and black pepper. Taste and adjust as needed. 1/2 cup Pitted Green Olives 1/4 cup Fresh Parsley 1/4 cup Fresh Cilantro 1 Shallot 2 cloves Garlic 1 tbsp Red Wine Vinegar 2 tbsp Lemon Juice 3 tbsp Olive Oil Kosher Salt and Black Pepper
- Let's cook the steak. Heat a skillet (preferably cast iron skillet) over medium-high heat until very hot – the pan should be smoking. Add vegetable oil, then place the steak in the pan and sear for 3–4 minutes per side (or until desired doneness). Avoid moving it until it's time to flip the steak, this lets that golden brown crust form. I prefer medium rare, the internal temperature should be 130-140 degrees F. Use a meat thermometer to get the internal temperature to your desired doneness, internal temperature chart is in the recipe card.
- In the last minute, add a butter, rosemary, and garlic to the pan and baste/spoon the butter over the steak. Remove the steak from the pan and cover with aluminum foil. Let rest for 5–10 minutes (don’t skip this step, resting keeps it juicy). Reserve the pan juices. 2 tbsp Vegetable Oil 2 tbsp Salted Butter 2 sprigs Rosemary 1 clove Garlic
- Preheat the oven to 350 degrees F. Slice the baguette into 1/2 inch thick slices. Place the slices into a bowl and pour the pan drippings from the steak on top. Toss together and place onto a baking sheet. Top each slice with shredded mozzarella. Bake in the oven for 8-10 minutes, until the cheese is fully melted. 1 cup Mozzarella 1 Baguette
- Slice the steak thinly and place on top of the crostini. Top with olive salsa and the balsamic glaze.
Video
Notes
- Rare Steak: 120-130 degrees F (remove from heat at 115 degrees F)
- Medium-Rare Steak: 130-140 degrees F (remove from heat at 125 degrees F
- Medium Steak: 140-150 degrees F (remove from heat at 135 degrees F)
- Medium-Well Steak: 150-160 degrees F (remove from heat at 145 degrees F)
- Well Done Steak: 160 degrees F and above (remove from heat at 155 degrees F)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
