Few foods match the simple satisfaction of crisp bread and perfectly cooked steak. Steak crostini brings both together, layering tender, flavorful beef over golden, toasted bread for bold flavors in every bite. When you know how to make it right, it works just as well for a laid-back cookout as it does for an elegant dinner party.
Keep reading this guide to learn more about steak crostini, the types of steak to use, its many variations, and a recipe you can use on repeat.
What is Steak Crostini?
Steak crostini is an Italian-inspired appetizer built around two essentials: tender slices of steak and crisp, toasted bread. Typically made with a baguette or another rustic loaf, the bread provides the perfect base for juicy steak and flavorful toppings, such as cheese spreads, oil-and-vinegar dressings, or fresh herbs.
The idea may be simple, but the result is anything but. Each bite strikes a balance between rich, savory flavors and the bright freshness of ingredients like tomatoes or chimichurri. It’s a versatile dish that fits just as easily into a casual dinner as it does into a fine dining menu.
What Type of Steak Should You Use?
People use all kinds of steak cuts for steak crostini, but the best options are ones that have a blend of tenderness and flavor. Ribeye is a popular choice because of its rich marbling and stand-out flavor that pairs well with the crispy bread. Strip steak, flat iron steak, hanger steak, and top sirloin steak are also potential options. The most important thing is to make sure you buy high-quality steak with good marbling and avoid overcooking it to get the tender result that makes steak crostini a crowd pleaser.
Different Variations of Steak Crostini
We include a basic steak crostini recipe below with the typical ingredients needed to make the dish. However, you can make several variations of steak crostini by swapping out or adding other ingredients and switching up the flavor profile. Here are four of our favorites.
Steak Crostini with Creamy Horseradish Sauce
This variation swaps the cheese spread for savory horseradish sauce to give your steak crostini a spicy kick. Horseradish’s strong flavor creates a good balance to the rich, savory steak. For best results, use a high-quality prepared horseradish sauce or make your own by mixing fresh grated horseradish with sour cream and a touch of lemon juice.
Steak Crostini with Roasted Red Peppers
Steak crostini with roasted red peppers is also known as a Greek-style steak crostini because it incorporates Mediterranean flavors from ingredients like kalamata olives and feta cheese. The sweet, smoky flavor of the roasted peppers complements savory steak well, while the olives and feta add some depth. Finish with a drizzle of olive oil and fresh oregano for an authentic Mediterranean touch.
Asian-Inspired Steak Crostini
This fusion version of steak crostini adds Asian flavors for something different. Marinate thin slices of steak in soy sauce, ginger, and brown sugar before cooking. Top each crostini with the steak, then add a drizzle of sriracha mayo and sprinkle with sliced green onions and sesame seeds. The combination of savory, spicy, and slightly sweet flavors makes this a standout appetizer that’s easy to prepare.
Burrata and Steak Crostini
This version pairs steak with soft burrata cheese for a rich appetizer. The creamy cheese works well with the beef and toasted bread. Add a spoonful of burrata to each crostini, top with sliced steak, and finish with balsamic glaze and basil. It’s simple but impressive, and the different textures make each bite interesting.
Basic Steak Crostini Recipe
This recipe is a good starting point for becoming familiar with steak crostini. Once you get the hang of it, you can elevate the recipe by adding your own twist with different ingredients.
Ingredients
For the steak:
- 8 oz strip steak or top sirloin
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
For the crostini:
- 1 French baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
For the topping:
- ½ cup whipped ricotta or softened cream cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh basil leaves
- Pinch of salt
To garnish:
- Sea salt
- Microgreens
- Balsamic glaze
Instructions
- Pat the steak dry with paper towels. Rub with olive oil, then season generously with kosher salt and freshly ground black pepper.
- Heat a skillet over medium-high heat until hot. Sear the steak for 3–4 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare. Transfer to a cutting board and let the steak rest for 8–10 minutes.
- Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 6–8 minutes, flipping halfway through, until the slices are crisp and golden.
- In a small bowl, combine the whipped ricotta, lemon zest, chopped fresh basil, and salt until smooth.
- Thinly slice the steak against the grain. Spread a layer of the ricotta mixture over each toasted baguette slice. Top with a slice of steak, a few microgreens, and a drizzle of balsamic glaze. Finish with a sprinkle of sea salt. Serve immediately.
Steak Crostini: Wrapping Up
Steak crostini shows how a few simple, high-quality ingredients can create an unforgettable appetizer. Crisp bread, tender steak, and fresh toppings come together in every bite. Serve these at a dinner party or a casual gathering to add a touch of elegance to your table without making things complicated.
Need the steak for your steak crostini? Try our strip steaks, ribeye, or top sirloin, all of which can become the perfect steak topper for your crostini.
Basic Steak Crostini
Ingredients
For the steak:
- 8 oz strip steak or top sirloin
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
For the crostini:
- 1 French baguette sliced into ½-inch rounds
- 2 tablespoons olive oil
For the topping:
- ½ cup whipped ricotta or softened cream cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh basil leaves
- Pinch of salt
To garnish:
- Sea salt
- Microgreens
- Balsamic glaze
Instructions
- Pat the steak dry with paper towels. Rub with olive oil, then season generously with kosher salt and freshly ground black pepper.
- Heat a skillet over medium-high heat until hot. Sear the steak for 3–4 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare. Transfer to a cutting board and let the steak rest for 8–10 minutes.
- Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 6–8 minutes, flipping halfway through, until the slices are crisp and golden.
- In a small bowl, combine the whipped ricotta, lemon zest, chopped fresh basil, and salt until smooth.
- Thinly slice the steak against the grain. Spread a layer of the ricotta mixture over each toasted baguette slice. Top with a slice of steak, a few microgreens, and a drizzle of balsamic glaze. Finish with a sprinkle of sea salt. Serve immediately.
