Steak Crostini with Roasted Red Pepper Spread and Arugula Pesto: Crisp toast topped with a creamy, tangy red pepper spread, tender filet, and a fresh arugula pesto.
Have I ever told you that my husband grew up on a farm? That his family always had a steer in their pasture until it could become meat in their freezer?
Nope. Probably never told you. Probably because the thought of an animal that was raised in my backyard being killed for meat was a bit much for me. And maybe the fact that when I first heard of my husband talk of the steers, I truly had no clue what he was referring to. To be perfectly honest with you, I thought it sounded like “deer” so maybe it was a breed of deer. Pathetic, I know.
But with that said, my husband is truly a meat and potatoes kind of guy. He grew up eating steaks on a regular basis and he would prefer that to still be the case. But he does NOT want the work of raising a steer, nor did he marry a farm girl!
I have elevated his taste buds quite a bit over the years. And while he use to say salt and pepper on the grill is the only way he likes his meat–he now craves all variations of beef that I come up with. He even likes it when I make Steak Crostini’s–that sounds pretty fancy for a farm boy, huh?!
But truly, what is not to love about a crisp piece of garlic rubbed bread that has been topped with a tangy roasted pepper spread, provolone cheese, perfectly seared filet, and a fresh arugula pesto that adds just the right amount of freshness to the crostini? NOTHING!!! This crostini is restaurant menu worthy, date night worthy, but easy and light enough for a Saturday lunch at home. Or a light dinner served with a glass of wine after a long day.
The ONLY problem with these crostinis–you need to make more than you think you need. They are addicting. Savory and vibrant and creamy and fresh–a perfect balance of flavors.
I usually plan to make these Steak Crostinis a day or two after we have a steak dinner at our house. I will sear up an extra filet (or half of my portion, as I don’t care to eat much steak in one sitting) and set it aside for these crostinis for later. I can not leave it out in plain sight or my son and husband will both offer to eat my “uneaten” portion.
Having the steak prepped in advance makes this an easy meal for me to pull off. Grill off slices of quality ciabatta, french, or Dutch Oven Bread, make the red pepper spread, and arugula pesto and you are ready to impress. And if you have leftover spread it makes a great dip for veggies and the pesto makes a great salad dressing, sauce for chicken, or perfect to toss with pasta.
A note: I know, I know this is truly not pesto–the “Argula Pesto” contains zero nuts and zero cheese, but it is blended up and vibrant in flavor like pesto, so I choose to call it pesto. So there. 😉
This to me is a perfect light meal to enjoy with friends. Simple yet elegant.
- 1 8 ounce filet mignon
- kosher salt & pepper
- 16 ounce loaf of crusty bread, sliced into ½ inch-3/4 inch thick slices
- 1 cup plain Greek Yogurt
- 2 jarred roasted red peppers
- 8 thin slices of provolone cheese
- 2 cups fresh arugula
- juice of 1 lemon
- 2 cloves fresh garlic
- 3 tablespoons olive oil, divided
- Preheat oven to 400 degrees.
- Season the filet generously with salt and pepper. Heat ½ tablespoon oil in a cast iron skillet over medium high heat. Sear the steak for 5 minutes per side. Remove from skillet and rest for 10 minutes-20 minutes. (Alternatively, grill the steak for 5-6 minutes per side over medium-high heat).
- For the bread, brush each slice lightly with oil (using about ½ tablespoon) and then toast in oven for 7-10 minutes until golden brown. (Or grill on each side until just browned.) Rub each slice of bread with one of the cloves of garlic after it is grilled.
- For the Red Pepper Spread: Blend the yogurt, roasted peppers, 1 teaspoon kosher salt together until smooth. Remove from blender and rinse out to make the pesto.
- For the pesto: Blend the arugula, remaining 2 tablespoons of oil, juice of a lemon, 1 clove of garlic, 1 teaspoon salt, and ½ teaspoon pepper until smooth.
- To assemble the Crostini:
- Slice the steak against the grain into thin strips.
- Spread with 1-2 tablespoons red pepper spread. Top with a slice of provolone cheese and place back into the oven until melted, about 5-7 minutes.
- Top each slice with about 1 ounce meat and a drizzle of the arugula pesto.