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Grilled New York Strip Crostini


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. 


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.