Appetizers just got fancy (but still easy). A tender and crispy Steak Crostini Bites will be your next requested snack. Juicy, medium-rare flat iron steak tops crisp crostini, finished with a buttery garlic confit for a bold and elegant bite-sized appetizer.
Now that summer time is in full swing, the appetizers and pool side snacks are in demand. This made the perfect combination of protein, carbs and flavors to keep company fed and taste buds satisfied! We also served Three Pepper Salsa and Jalapeño Popper Wontons that day!
What is Garlic Confit
This technique is about cooking a meat, vegetable or fruit (or in this case garlic) in fat or sugar in order to preserve it. Confit recipes are focused on the low and slow method, meaning the food is cooked at a low temperature for a long time leaving the food very tender. Here, with the garlic, I want to encourage you to try one all by itself. There's no raw sharp or spicy taste and definitely no crunch texture. It's smooth and silky with a softened garlic taste.
The best part... is garlic confit is good for up to 2 weeks if refrigerated and you can use it for other recipes! Including the garlic infused oil it was cooked in 😉
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Ingredients
- Flat Iron Steak
- Garlic Confit - Garlic Cloves, Olive Oil, Rosemary
- Shallot and Chive Boursin Cheese
- Baguette Bread
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Preheat oven to 250°F. Place garlic cloves in a ramekin and pour olive in until cloves are covered. Place rosemary on top, put lid on and bake for 1 hour.
- Step 2: Half way through the garlic bake, fire up the grill to a medium heat (325°F). Cut baguette in half and season steak with salt and pepper (or your favorite seasonings).
- Step 3: Coat bread with olive oil and place bread and steak on the grill. Bread should be flat side down on the grill grates.
- Step 4: Remove bread once toasted. Remove steak once it reaches a temperature of 130°F (medium rare). Put steak aside to rest.
- Step 5: Remove garlic confit from oven. Spread garlic cloves over the bread. Then, spread Boursin cheese over the garlic confit.
- Step 6: Slice steak and place slices onto of bread. Cut baguette into bite size pieces and enjoy! Top with chopped rosemary to elevate your appetizer.
Equipment and Supplies
- Que That BBQ Rub - My buddies at Flat Top King have a rub for everything! Try out a sample pack to test them all.
- Tongs - Make sure you have a long pair for grilling to protect your hands from heat.
- Meat Thermometer - Never overcook your meat again! Whether you want your meter blue toothed to your phone or just want to check it manually, a thermometer is a must have.
Storage
Store bread and toppings separately. Bread can be covered and stored in a bread box or container for up to 1 week. Steak and toppings can be stored in an air tight container in the refrigerator for up to 4 days.
Garlic Confit is good for up to 2 weeks. We often leave ours on the counter top because we use it regularly. Best if stored in the refrigerator.
More Appetizers
Video of Recipe
Recipe
Steak Crostini Bites
Equipment
- Grill
- Oven
- Ramekin
- Meat Thermometer optional
Ingredients
- 8 oz Flat Iron Steak
- 2-3 tablespoon Olive Oil
- 15 Garlic Cloves
- ½ Loaf Baguette Bread
- 5.2 Oz Shallot & Chive Boursin Cheese
- 1 Sprig Rosemary Optional
Instructions
- Preheat oven to 250°F. Place garlic cloves in a ramekin and pour olive in until cloves are covered. Place rosemary on top, put lid on and bake for 1 hour.
- Half way through the garlic bake, fire up the grill to a medium heat (325°F). Cut baguette in half and season steak with salt and pepper (or your favorite seasonings).
- Coat bread with olive oil and place bread and steak on the grill. Bread should be flat side down on the grill grates.
- Remove bread once toasted. Remove steak once it reaches a temperature of 130°F (medium rare). Put steak aside to rest.
- Remove garlic confit from oven. Spread garlic cloves over the bread. Then, spread Boursin cheese over the garlic confit.
- Slice steak and place slices onto of bread. Cut baguette into bite size pieces and enjoy! Top with chopped rosemary to elevate your appetizer.
Chef Tim Clowers says
Such an easy recipe for serving to your guest