Steak Crostini with Caramelised Onions and Chimichurri

These steak crostini with caramelised onions and chimichurri are the perfect appetiser to feed a crowd for the holidays or a special occasion. With tender, medium rare slices of steak on a bed of sweet, homemade caramelised onions, crunchy toasted baguette and a drizzle of fresh and vibrant chimichurri, these are basically just bite-sized steak sandwiches!

Course Appetizer

Cuisine Australian

Prep Time 15

Cook Time 45

Total Time 1

Servings crostini

Calories 144kcal

Author Sally

Equipment

GreenPan cookware set

Ingredients

For the caramelised onions:

1 tablespoon olive oil
2 large brown onions thinly sliced
Pinch salt
2 tablespoons red wine vinegar
1 tablespoon brown sugar

For the chimichurri:

½ cup fresh parsley chopped
2–3 cloves garlic finely diced or minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
Pinch of chilli flakes
Salt and pepper to taste

For the steak crostini:

350–400 grams steak your choice of cut
2 tablespoons olive oil divided
Salt and pepper
1 French baguette sliced into 1 cm rounds
1 cup baby rocket leaves

Instructions

Make the caramelised onions. Heat 1 tablespoon of olive oil in a large pan over medium/low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until they soften and turn golden.
Add the red wine vinegar and brown sugar, stirring to combine, and cook for another 5–10 minutes until the onions are caramelised and sticky.
Make the chimichurri. In a small bowl, combine the chopped parsley, garlic, olive oil, red wine vinegar, and a pinch of chilli flakes. Stir well, then season with salt and pepper to taste. Set aside.
Cook the steak. Season the steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over medium-high heat. When hot, add the steak and cook to your desired level of doneness (about 3–4 minutes per side for medium-rare, depending on thickness).
Once cooked, remove the steak from the pan and let it rest for 5 minutes, then slice thinly against the grain.
Prepare the crostini. Preheat your oven grill (broiler) to medium-high. Arrange the baguette slices on a baking tray, then brush each side lightly with the remaining olive oil.
Place under the grill for 1–2 minutes per side, or until the bread is golden and crisp.
Assemble the crostini. Place a few baby rocket leaves on each baguette slice and top with a spoonful of caramelised onions, then add a slice of steak. Finish with a drizzle of the chimichurri and serve immediately.

Notes

See blog post for order of operations recommendations for maximising your time in the kitchen and not feeling rushed.

Nutrition