Steak Crostini with Olive Salsa and Balsamic Glaze
Steak Crostinis featuring a juicy pan-seared ribeye steak on a toasted baguette, topped with mozzarella, olive salsa, and finished with 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
In order to get your steak to its desired temperature, you have to remove it from the heat source 5 degrees under your desired temperature and allow it to rest.
For the degree of doneness, here are the recommended steak internal temperatures:
- 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
Calories: 342kcal, Carbohydrates: 21g, Protein: 14g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 396mg, Potassium: 216mg, Fiber: 1g, Sugar: 9g, Vitamin A: 414IU, Vitamin C: 4mg, Calcium: 108mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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