Steak Burrata Toast (Printable Format)
Tender beef and smooth burrata cheese piled on garlic toast, topped with fresh herbs and a sweet balsamic glaze.
# Needed Ingredients:
→ For the Steak
01 -
1 pound hanger steak (substitute with ribeye, flank, or filet if needed)
02 -
Fresh black pepper and kosher salt
03 -
1 tablespoon mushroom powder (skip if you want, it's just for extra flavor)
04 -
1 tablespoon neutral cooking oil (vegetable, canola, or avocado works fine)
→ For Assembly
05 -
1 sourdough baguette (fresh), cut into 1-inch chunks
06 -
2 big garlic cloves
07 -
8 ounces burrata cheese (fresh)
08 -
Finely chopped fresh chives
09 -
Aged balsamic vinegar for topping
# Preparation Steps:
01 -
Bring steak to room temp first, then add plenty of salt, black pepper, and the mushroom powder if you've got it. While that sits, get your oven hot at 350 degrees F.
02 -
Slice your baguette into about 20-24 pieces, half an inch thick. Put them on a baking sheet and bake until they're just crunchy, around 6-8 minutes.
03 -
Get a cast iron pan super hot and throw in your oil. Cook steak for 2 minutes per side if you want it medium-rare, then finish it in the oven for 1-2 more minutes to your liking. Don't slice it yet - let it rest for 15 minutes, then cut thin slices against the grain.
04 -
Take your toasted bread and rub it with the raw garlic. Add a big dollop of burrata on top, then lay a piece of your steak over it. Sprinkle some chives, a little sea salt, fresh pepper, and finish with a drizzle of your balsamic.
# Supplementary Details:
01 -
You can get the bread ready and cut the meat slightly beforehand, but don't build them until you're ready to eat
02 -
Don't worry if you can't find mushroom powder - it adds great flavor but the dish works without it