Beef Crostini with Parmesan Crisps and Balsamic Drizzle

This appetizer recipe is perfect for your upcoming holiday parties. Flavorful steak meets cream cheese and a tangy balsamic sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

  • 25
    min
  • 12
    SERVINGS
  • 180
    Cal
  • 15 g
    Protein

Ingredients:

  • 2 beef Strip Steak, Boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 teaspoon all-purpose flour
  • 12 slices thin white bread, crusts removed
  • 1-1/2 teaspoons coarse grind black pepper
  • 4 ounces garlic and herb cheese spread, slightly removed
  • 1 tablespoon balsamic syrup
  • 24 leaves arugula leaves

Cooking:

  1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

    Cook's Tip: Parmesan crisps may be made 1 day in advance and stored in an airtight container.
  2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.

  3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices.

    Cook's Tip: Four beef Tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for Strip steaks. Pan-broil Tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
  4. Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

    Cook's Tip: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.
180 CALORIES

0 % *

2.7g SAT FAT

0 % DV **

15g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

1.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 180 Calories; 61.2 Calories from fat; 6.8g Total Fat (2.7 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.5 g Monounsaturated Fat;) 40.2 mg Cholesterol; 248.5 mg Sodium; 14.6 g Total Carbohydrate; 0.2 g Dietary Fiber; 15 g Protein; 2.1 mg Iron; 106.9 mg Potassium; 5.2 mg Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 1.7 mg Zinc; 10.3 mcg Selenium; 28.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, and Vitamin B12; and a good source of Iron, Vitamin B6, Zinc, and Selenium.

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