July 23, 2013
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.
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
Directions
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.