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Grilled New York Strip Crostini

Staff Writer
Omaha Steaks

Steak doesn't always require a fork and knife, and this recipe has you slice up tender grilled New York Strip steaks to serve on top of a crostini with whipped cream cheese and red pepper pesto. 

Ready in
20 m
Deliver Ingredients


For the roasted red pepper pesto

  • 1 Cup roasted red peppers, peeled, seeded, and chopped
  • 1/4 Cup cloves garlic
  • 1/2 Cup pine nuts, toasted
  • 1 Teaspoon kosher salt
  • 1/4 Teaspoon cayenne
  • 1 Cup Parmesan cheese, grated
  • 1 Tablespoon lemon juice
  • 1/2 Cup olive oil

For the crostini

  • 4 10-ounce New York strip steaks
  • 1 French baguette
  • Roasted red pepper pesto
  • 1 Cup whipped cream cheese
  • 1 red bell pepper, diced
  • Chopped chives, for garnish
  • Oil, as needed
  • Salt and pepper, to taste


For the roasted red pepper pesto

Combine all of the ingredients but the olive oil in a food processor or a blender and purée until smooth.

Next add the oil, slowly, in a thin stream with the food processor running until it is completely combined.

For the crostini

Preheat the oven broiler to high and grill to medium-high.

Season the steaks with salt and pepper and lightly oil. Grill over medium-high until rare, about 2 minutes per side. Let rest for 5 minutes and then slice into thin slices. 

Thinly slice the French baguette and brush with a small amount of olive oil. Place in the oven and broil until just brown, about 1 minute.

Spread the toasted bread slices with 1 teaspoon of the roasted red pepper pesto and top with 1 slice of steak. Put a ½ teaspoon dollop of whipped cream cheese on the steak, and garnish with diced pepper and chives. 


Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.