Fancy steak toasts for parties

These elegant steak crostini transform simple ingredients into an extraordinary appetizer that's worthy of any special occasion. Perfectly seared hanger steak sits atop garlic-rubbed sourdough toasts, accompanied by clouds of creamy burrata cheese. Finished with fresh chives, a hint of heat from red pepper flakes, and a drizzle of balsamic vinegar, these bites deliver an impressive flavor experience that balances richness, acidity, and texture in each mouthful.

I served these at a small dinner party last month, and they disappeared within minutes. My friend who usually avoids red meat had three and asked for the recipe! My mother-in-law, who's quite the gourmet cook herself, commented that they tasted like something from a high-end restaurant.

Ingredients:

• Hanger steak - The star of the show with its exceptional tenderness and rich, beefy flavor. This underappreciated cut delivers steakhouse quality with its perfect balance of texture and taste.
• Sourdough baguette - Provides a sturdy base with a subtle tang that complements the other flavors. When toasted, it develops a satisfying crunch while maintaining a tender interior.
• Burrata cheese - This luxurious cheese offers two textures in one—a mozzarella exterior with a creamy, almost buttery interior that creates an indulgent mouthfeel.
• Fresh chives - Add a mild onion flavor and vibrant color that brightens the rich components. Their delicate nature doesn't overwhelm the other ingredients.
• Garlic clove - Rather than being chopped or minced, whole garlic is rubbed directly onto the toasted bread, infusing it with aromatic flavor without overwhelming the palate.
• Balsamic vinegar - Provides the perfect acidic counterpoint to the rich steak and creamy cheese. Its sweet-tart profile and slight syrupy texture tie all elements together.
• Red pepper flakes - Deliver a gentle heat that awakens the palate and cuts through the richness of the cheese and meat. Just a pinch transforms the entire experience.
• Extra virgin olive oil - Enhances the steak's flavor during cooking and adds a fruity note when drizzled on the assembled crostini.
• Salt and black pepper - The fundamental seasonings that enhance the natural flavors of each component, especially crucial for properly seasoning the steak.

Instructions:

Prepare the steak properly

by removing it from the refrigerator 45-60 minutes before cooking to bring it completely to room temperature. This crucial step ensures even cooking and better caramelization. Pat the steak dry with paper towels to remove any surface moisture, which is essential for achieving a beautiful sear. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings gently into the meat to adhere. The properly seasoned exterior will create a flavorful crust during cooking.

Cook the steak to perfection

by heating a cast iron skillet over medium-high heat until it's very hot, about 3-4 minutes. Add 1-2 tablespoons of olive oil to the pan and swirl to coat. Place the seasoned steak in the hot skillet and cook undisturbed for about 3-4 minutes until deeply browned on the first side. Flip the steak and cook for another 2-3 minutes on the second side. For medium-rare doneness, transfer the skillet to the preheated 350°F oven and continue cooking for 5-7 minutes, depending on the thickness of your steak. The internal temperature should reach 130-135°F for medium-rare. Remove the steak to a cutting board, tent loosely with foil, and rest for at least 10 minutes to allow the juices to redistribute throughout the meat.

Prepare the crostini base

while the steak is resting by slicing a sourdough baguette into ½-inch thick rounds. Arrange the slices in a single layer on a baking sheet and brush lightly with olive oil on both sides. Toast in the 350°F oven for 7-10 minutes, flipping halfway through, until the bread is golden brown and crisp on the outside but still slightly tender in the center. The perfect crostini provides contrast to the soft burrata and steak without being too hard on the palate. Once toasted, immediately rub one side of each bread slice with a peeled garlic clove—the warm, rough surface will essentially "grate" the garlic, infusing the bread with intensely aromatic flavor.

Slice the steak with precision

against the grain into thin pieces, about ¼-inch thick. Cutting against the grain shortens the muscle fibers, resulting in more tender bites. Hanger steak has a distinctive grain pattern, so take a moment to identify the direction before slicing. The meat should be rosy pink for medium-rare, giving you that perfect balance of tenderness and flavor. If you notice the center is too rare for your liking, you can briefly return the slices to the hot pan for a few seconds per side.

Assemble with artistry

by first spreading about a tablespoon of creamy burrata on each garlic-rubbed crostini. Tear the burrata gently rather than cutting it to preserve its delicate texture. Then place 1-2 slices of the steak on top of the cheese, folding or arranging them to fit neatly on the toast without hanging over the edges excessively. This careful assembly ensures each bite contains the perfect ratio of bread, cheese, and meat.

Finish with flavorful accents

by drizzling a small amount of high-quality balsamic vinegar over each assembled crostini—just enough to add bright acidity without making the toast soggy. Sprinkle with finely chopped fresh chives and a light dusting of red pepper flakes for color, flavor, and gentle heat. A final touch of flaky sea salt over the steak enhances all the flavors and adds a subtle textural element. These finishing touches should be added just before serving to maintain their vibrant impact.

Serve immediately

while the contrast between warm steak and cool burrata is at its peak. Arrange the crostini on a serving platter, slightly overlapping for an abundant presentation. For the most impressive visual impact, garnish the platter with additional chive sprigs or small basil leaves between the crostini.

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I discovered through experimentation that slicing the baguette on a slight diagonal not only creates a more elegant presentation but also provides more surface area for the toppings. This simple adjustment makes each crostini more satisfying to eat and allows for a better ratio of bread to toppings. My guests always comment on how these look like they came from a high-end caterer!

Perfect Steak Selection

While hanger steak is ideal for this recipe due to its perfect balance of tenderness and beefy flavor, several other cuts can work beautifully. Flank steak, when sliced thinly against the grain, provides excellent flavor with a slightly chewier texture that works well on crostini. Ribeye offers luxurious marbling that melts during cooking, creating incredibly juicy, flavorful bites. Filet mignon is supremely tender but less intensely flavored, making it a good choice when you want the other ingredients to shine more prominently. For budget-conscious options, flat iron steak provides excellent tenderness and flavor at a lower price point. Regardless of which cut you choose, the key factors are proper cooking temperature (medium-rare to medium works best for crostini) and precise slicing against the grain to ensure tenderness in each bite. For the ultimate experience, consider dry-aged beef, which develops even more complex flavors during the aging process.

Burrata Brilliance

Handling burrata properly makes a significant difference in the final presentation and eating experience. This delicate cheese consists of a mozzarella exterior filled with cream and soft cheese curds, creating its signature oozy center. For best results, remove the burrata from refrigeration about 20-30 minutes before assembly—cold burrata won't spread as easily and lacks the full flavor complexity of room temperature cheese. When portioning the cheese, tear it gently rather than cutting, which preserves its natural, rustic texture. If burrata isn't available, a high-quality stracciatella (just the creamy interior of burrata) makes an excellent substitute that's even easier to spread. For a more assertive flavor profile, consider buffalo milk burrata, which offers a slightly tangier taste that pairs beautifully with the beef. Store any unused burrata submerged in its liquid in an airtight container and use within 1-2 days for the freshest flavor and texture.

Creating the Perfect Balsamic Finish

The quality and application of balsamic vinegar significantly impacts the final flavor profile of these crostini. Traditional balsamic vinegar from Modena, Italy (Aceto Balsamico Tradizionale di Modena DOP) offers complex sweetness and acidity that elevates the entire dish, but quality commercial balsamic vinegar also works well. For an even more luxurious finish, reduce regular balsamic vinegar by simmering it in a small saucepan until it thickens to a syrupy consistency that will cling beautifully to the toppings rather than soaking into the bread. Alternatively, a balsamic glaze provides similar results with less effort. For a special occasion, consider a white balsamic reduction, which offers similar flavor complexity without the dark color, allowing the vibrant ingredients to remain visually prominent. The vinegar should be applied with restraint—just a few drops per crostini—to accent rather than dominate the other flavors.

I developed this recipe for a small gathering of friends who appreciate good food but don't have hours to spend in the kitchen. After experimenting with different combinations of bread, cheese, and meat, this version emerged as the clear winner—striking the perfect balance between impressive presentation and approachable preparation. What I love most about these crostini is how they elevate simple ingredients into something that feels truly special. The way the creamy burrata melts slightly from the warmth of the steak, the aromatic garlic that perfumes each bite, and the bright acidity of the balsamic that brings everything together—it's a perfect harmony of flavors that never fails to impress.

Frequently Asked Questions

→ Can I make these crostini ahead of time?

It's best to toast the bread and cook the steak ahead of time, but assemble just before serving so the bread stays crispy.

→ What can I substitute for burrata?

Fresh mozzarella, ricotta, or even goat cheese work well if you can't find burrata.

→ What type of steak works best for this recipe?

Hanger steak is recommended, but flank, ribeye, or filet also work great depending on your budget and preference.

→ Is mushroom powder necessary?

No, it's optional but adds great umami flavor. You can skip it or substitute with a bit of Italian seasoning or garlic powder.

→ What can I serve with these crostini?

These work great as appetizers before a pasta dinner, or alongside a simple green salad for a light meal.