Chimichurri Steak Crostini
A quick, easy, delicious, and satisfying hand-held appetizer or party snack. Our Chimichurri Steak Crostini gives everything you want in a party nibble, color, texture, and most importantly, flavor!
Is there anything better than party snacks? We love finger foods around here, whether for a party or just for a little appetizer dinner (another favorite). Our Chimichurri Steak Crostini combines our super fresh, bright Homemade Chimichurri Sauce with tender pan-seared steak on top of a crispy, garlicky baguette slice and has quickly become one of our new favorites to serve not only at a get-together, but also for a dinner of tasty snacks and apps!
Ingredients Needed
- Baguette – Have you made your own yet? If not, no problem, just grab your favorite from your local grocery store or bakery.
- Sirloin Steaks – This is our favorite cut of steak (top if you can, but bottom or just regular “sirloin” works too!) for this crostini because it’s tender, versatile, and often budget-friendly.
- Chimichurri Sauce – While you can buy this in the store, trust me, it’s so much more economical to make your own, plus it’s ready in just minutes!
- Garlic – Get a nice big raw garlic clove and then use it to add a little bit of extra garlic punch to the crostini.
- Salt, Pepper, and Butter – All to season and flavor the sirloin!
- Olive Oil – Grab your favorite little oil mister to give those little baguette slices a quick spritz.
Easy to Make
The Steak
The first step is to take that steak out of the fridge to bring it up to room temp before generously seasoning the sirloin with salt and pepper.
Once it’s ready, you can either pan-sear and cook like we do, or you can put it on the grill. If cooking on the stovetop, then you’ll definitely want to finish it with a baste of some butter to add some delicious flavor!
Toast Baguette
Meanwhile, slice, spritz with oil, and toast some baguette slices!
And then one of our favorite steps – rub with some fresh garlic!
Let the Steak Rest
One of the most important steps after cooking steak is letting it rest. This will ensure that it retains moisture, a tender texture.
Steak Cooking Tips
When cooking steak, take it out of the fridge at least 20-30 minutes before cooking to warm the steaks up to room temperature. This will ensure a more even cook.
Also, before cooking, use a paper towel to gently pat dry the steaks on both sides to remove any excess moisture.
This is a key step to getting a great sear/cook on the steak. Be sure that you have your exhaust hood on and on high because you will need it, and that’s normal!
No need to add anything to your nice hot pan before adding the steak; this is what will create that great crust from the sear. But for added flavor, add some butter just before the steak is finished cooking enhance its flavor.
We prefer our steak done to a medium-rare/medium level for this recipe, but you can of course prepare it to your own desired doneness. See recipe card for cooking times and temperatures for doneness.
This is another extremely important step when cooking steak. After it’s removed from the heat, the cooked steak needs to rest so those juices can redistribute within the meat and then won’t spill out all over the cutting board when you cut into it. To keep it juicy, let it rest!
Once the steak has rested, slice it thinly and gather the ingredients (only three!), and you’re ready to assemble.
Now, add that tender, delicious, thinly-sliced steak to a baguette slice before adding a little drizzle of the fresh, light, and bright herbal chimichurri sauce.
Chimichurri Steak Crostini, done!
Now, how could you say no to a board like this if it were presented to you?
Crispy, garlicky bread with tender, juicy steak and a finish of an herbal, bright, flavorful sauce? Seriously, do appetizers get much better?
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Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Chimichurri Steak Crostini
Equipment
- instant read thermometer optional
- Oil Sprayer optional
Ingredients
- 1 lb sirloin steaks
- 1/2 cup chimichurri sauce
- 1 baguette
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons salted butter
- 1 large garlic clove
Instructions
- Remove Steaks from Fridge: At least 20-30 minutes before cooking, remove the steaks from the fridge to bring them up to room temperature.
- Prep Steaks: While the oven is preheating, pat dry both sides of the steak and then season both sides with salt and pepper. Heat a cast iron skillet over medium-high, or prep grill if grilling.
- Preheat Oven: Preheat the oven to 450℉. Slice the baguette at an angle about 1/2 inch to 1 inch thick and line the baguette slices on a baking tray. Spitz with a little bit of olive oil or brush with a little olive oil (optional).
- Sear Steak: After about 3 minutes of heating on medium-high, and when you see just a tiny bit of smoke coming from the pan, the pan will be ready. Add the steaks to the hot cast iron skillet. Let it sear on one side for 3-4 minutes (for medium rare-medium doneness). Flip to the other side to continue to sear for another minute. Add butter, let cook for another 2-3 minutes on medium and baste the steak with the melted butter.
- Toast Baguette: While the steak is cooking, toast the baguette slices in the oven for 6-7 minutes, until the edges just begin to brown.
- Let Rest: Once the steak is cooked to desired doneness, remove it from the hot pan and let rest for at least 10 minutes.
- Garlic Crostini: Once the crostini is toasted, take a large garlic clove and slice the top piece of the clove off. With the cut side down, gently rub the fresh garlic on each of the toasted crostini. This is optional, but adds a great hint of additional garlic to every crostini.
- Slice Steak: Once the steak has rested, use a sharp knife to slice the steak on the grain as thinly as possible/desired.
- Assemble: Gather crostini, chimichurri sauce, and sliced steak together and assemble by adding some steak to the crostini and then finishing it with a drizzle of chimichurri sauce.
- Serve and Enjoy!
Happy Birthday, dear Nigel!
If I lived nearby, I would definitely come and get some of your parsley, we fell in love with chimichurri (and steak!) in Argentina and have been making it at home. Your recipe looks great! And what a fun day for the birthday boy! 😀
Oh I bet it was to die for in Argentina!! Thank you! 🙂
I totally understand a dog party – too cute! We had a big dog party once with 11 dogs – (3 were ours and the rest guests). I am having a nice filet tonight – wish I would have made your sauce 🙂
Oh my gosh I love it. An 11 dog party! Someday we’ll have enough room for a party like that! 🙂
This looks great! and steak is perfectly done!
Thank you! 🙂
Hi! i’m Simi an italian food blogger! thanks for your recipe in fiesta friday! greetings from Italy
Grazie per aver visitato! Non vedo l’ora di leggere tuo blog perché mi piace tutto Italiano! Ho vissuto in Piemonte ea Roma per circa 6 mesi. Un piacere conoscerti! 🙂
il piacere è tutto mio! grazie! ti aspetto! sei la benvenuta!
… show off… 😉
Happy Birthday to Nigel!! Your steak and chimichuri look fabulous! My husband would just love this dish. I think I will make it for him 😀
I’m sure your husband will love it as much as mine did! 🙂
Wow…I have never had chimichurri, but it sure sounds wonderful! I love steak, and this looks so good! Nigel-what a cutie! I love that last pic of him. He loves his new bunny! 🙂
It’s so easy to make and adds a ton of healthy flavor. Thanks so much! 🙂
Yumm this looks great and I’m super jealous of all that parsley (my gardening efforts never turn out well). Happy birthday to that cute pup!
Thanks! Apparently the less you do with parsley, the better! I completed ignored mine and that seemed to work! 🙂
Nigel is adorable! He is so photogenic. Almost like he has practiced is best looks! Delicious sounding chimichurri, too! No parsley here yet, but sounds like the perfect recipe when it consumes my herb garden.
Thank you! He has definitely had a lot of practice; he’s had a camera in his face since he was a pup 🙂
Hi Tracy, that looks delicious (and I don’t eat beef so you just got a huge compliment 🙂 ) Happy Birthday to Nigel! He looks like such a sweet dog. I’m impressed by your natural and accidental green thumb…I’ve been struggling with growing herbs so don’t be surprised if I take you up on your parsley offer! 🙂 I always love a good chimichurri recipe though…isn’t is such a versatile sauce?
Thank you! Oh my gosh I don’t know what I did but our parsley is just out of control! Come and take all you want! 🙂 It is such a versatile sauce! We’ll be using it often, for sure!
I’m definitely also have to ask you to send some of that gardening mojo my way 🙂