There’s something undeniably satisfying about transforming a simple gathering into a memorable feast with just a few flavorful ingredients. Enter my Steak Crostini with Caramelised Onions and Chimichurri—an exquisite appetizer that’s bound to impress your friends and family. Picture the crunch of golden-brown baguette slices topped with sweet, sticky caramelised onions and tender steak, all drizzled with a zesty chimichurri that awakens the taste buds.
This recipe isn’t just for the seasoned chef; it’s perfect for anyone looking to sidestep fast food and bring that homemade touch back to the table. The combination of juicy steak, succulent onions, and vibrant herbs brings an irresistible flavor that feels both gourmet and comforting. Whether you’re hosting a cozy evening with friends or wanting a special treat after a long week, this dish is the answer. Join me in the kitchen as we craft these delightful bites that promise to elevate any occasion into something truly special. Let’s dive into the recipe!
Why will you love this Steak Crostini with Caramelised Onions and Chimichurri?
Irresistible flavor: The combination of tender steak and sweet caramelised onions is a match made in heaven, while the fresh chimichurri adds a vibrant kick.
Effortlessly elegant: Impress your guests without the need for fancy techniques or hard-to-find ingredients.
Crowd-pleaser: Perfect for parties or as a cozy dinner option, these crostini will have everyone asking for seconds!
Quick preparation: With straightforward steps, you can whip up this gourmet appetizer in no time.
Versatile bites: Customize the toppings to cater to your taste, from adding spicy peppers to swapping the steak for grilled veggies.
With each bite, you’ll enjoy the delightful balance of flavors and textures that make every gathering feel special.
Steak Crostini Ingredients
For the Caramelised Onions
• Olive oil – 1 tablespoon for sautéing the onions to perfection.
• Brown onions – 2 large, thinly sliced; they will sweeten beautifully when caramelised.
• Salt – A pinch enhances the flavor and helps the onions soften.
• Red wine vinegar – 2 tablespoons to add depth to the sweetness.
• Brown sugar – 1 tablespoon to help the onions caramelise into a rich, sticky texture.
For the Chimichurri
• Fresh parsley – ½ cup, chopped for a burst of freshness in every bite.
• Garlic – 2–3 cloves, finely diced or minced; it gives the chimichurri a nice kick.
• Olive oil – 2 tablespoons to create a luscious sauce.
• Red wine vinegar – 2 tablespoons to balance the flavors with zing.
• Chili flakes – A pinch adds a little warmth to the chimichurri.
• Salt and pepper – To taste, enhancing the overall flavor and freshness.
For the Crostini
• Steak – 350–400 grams of your choice, the star of the show that will be tender and juicy.
• Olive oil – 2 tablespoons divided for cooking the steak and brushing the bread.
• Salt and pepper – Essential for seasoning the steak perfectly.
• French baguette – Sliced into 1 cm rounds; a classic choice for a crispy base.
• Baby rocket leaves – 1 cup to add a peppery bite and fresh touch on top.
Elevate your gatherings with these Steak Crostini with Caramelised Onions and Chimichurri—the perfect combination of flavors and textures!
How to Make Steak Crostini with Caramelised Onions and Chimichurri
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Caramelise the onions. Heat 1 tablespoon of olive oil in a large pan over medium-low heat. Add the sliced onions and a pinch of salt, cooking for 15–20 minutes until they soften and turn golden brown.
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Add sweetness and acidity. Stir in the red wine vinegar and brown sugar, allowing the mixture to cook for another 5–10 minutes until the onions become beautifully caramelised and sticky.
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Prepare the chimichurri. In a small bowl, mix together the chopped parsley, garlic, olive oil, red wine vinegar, and a pinch of chili flakes. Season with salt and pepper, stir well, and set this vibrant sauce aside.
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Cook the steak. Season your steak generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over medium-high heat; add the steak when the oil is hot. Cook for about 3–4 minutes per side for medium-rare, adjusting based on thickness.
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Rest and slice the steak. Once cooked, remove the steak from the pan and let it rest for 5 minutes. After resting, slice the steak thinly against the grain to ensure tender pieces in every bite.
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Prepare the crostini. Preheat your oven grill (broiler) to medium-high. Arrange the baguette slices on a baking tray and brush each side lightly with the remaining olive oil.
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Toast the bread. Place the baguette slices under the grill for 1–2 minutes per side, or until they turn golden and crisp to the touch, giving that delightful crunch.
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Assemble the crostini. On each toasted baguette slice, layer a few baby rocket leaves, a spoonful of the sweet caramelised onions, and a slice of the tender steak. Finish with a generous drizzle of chimichurri and serve immediately for an irresistible bite!
Optional: Add a sprinkle of crumbled feta for an extra layer of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Steak Crostini with Caramelised Onions and Chimichurri?
Creating a sumptuous meal is all about balancing flavors and textures, ensuring a memorable dining experience for your loved ones.
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Crispy Sweet Potato Fries: Their natural sweetness and crunchy texture make a delightful contrast to the savory crostini.
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Garlic Herb Mashed Potatoes: Creamy and flavorful, these mashed potatoes add a comforting element to your meal, perfect for sopping up any chimichurri drips.
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Mixed Green Salad: A light salad with vinaigrette adds freshness and balance to the richness of the crostini, awakening your palate.
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Roasted Asparagus: The slight char and crunch of asparagus complements the steak beautifully while adding vibrant color to your table.
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Grilled Vegetables: A colorful medley of grilled zucchini, bell peppers, and eggplant brings a smoky flavor that pairs well with the juicy steak.
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Red Wine: A glass of full-bodied red wine, like Malbec or Cabernet Sauvignon, enhances the meal’s depth and richness, making each bite even more flavorful.
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Lemon Tart: For dessert, a tart lemon finish can cleanse the palate after the rich steak and onions, leaving a refreshing aftertaste.
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Cheese Platter: A selection of cheeses like aged cheddar or creamy Brie provides a lovely contrast to the savory bites of crostini and can be a great appetizer.
How to Store and Freeze Steak Crostini with Caramelised Onions and Chimichurri
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat steak slices before serving to maintain tenderness.
Freezer: For longer storage, freeze the steak and caramelised onions separately in airtight bags for up to 2 months. Thaw in the fridge before reheating.
Crostini: Toasted baguette slices are best enjoyed fresh, but you can store them at room temperature in an airtight container for 1 day. Re-crisp in the oven briefly if needed.
Reheating: When ready to serve, warm the steak in a skillet over low heat and briefly toast the crostini for that crunchy texture before assembling your Steak Crostini with Caramelised Onions and Chimichurri.
Steak Crostini Variations
Feel free to get creative and make this recipe your own with these exciting twists!
- Gluten-Free: Swap the French baguette for gluten-free bread or oat cakes for a satisfying crunch.
- Vegetarian Delight: Replace steak with grilled eggplant or portobello mushrooms for a hearty, meaty texture. These options soak up flavors beautifully.
- Spicy Kick: Add sliced jalapeños or a drizzle of sriracha to the chimichurri for an extra punch of heat that will awaken your senses.
- Herbaceous Twist: Substitute parsley in the chimichurri with cilantro or basil, bringing a fresh flavor profile that adds a different depth.
- Cheesy Indulgence: Top the finished crostini with crumbled feta or goat cheese for a creamy touch that complements the sweetness of the onions.
- Balsamic Reduction: Drizzle a balsamic reduction over the assembled crostini for a touch of sweet acidity that beautifully balances the flavors.
- Nutty Variation: Add a sprinkle of chopped toasted nuts like pistachios or walnuts atop each crostini for a delightful crunch and nuttiness.
- Gourmet Touch: Finish with a shaving of truffle oil on top for a luxurious finish that will leave your guests impressed and asking for the recipe!
Make Ahead Options
These Steak Crostini with Caramelised Onions and Chimichurri are a fantastic choice for meal prep, allowing you to enjoy gourmet flavors even on your busiest days! You can caramelise the onions up to 3 days in advance; simply store them in an airtight container in the refrigerator to maintain their sweet, sticky goodness. The chimichurri sauce can also be prepared and refrigerated 24 hours ahead, enhancing the flavors overnight. When you’re ready to serve, just cook the steak fresh for the best texture, slice it thinly, and assemble your crostini with the toasted baguette and baby rocket leaves for a delightful dish that tastes just as delicious as if you made it all in one go!
Expert Tips for Steak Crostini
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Choose Quality Steak: Use a well-marbled cut for optimal flavor and tenderness. Grades like ribeye or sirloin offer the best results for your Steak Crostini.
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Low and Slow onions: When caramelising onions, keep the heat low and be patient. This helps them develop a deep, rich sweetness without burning.
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Resting is Key: Always let the steak rest after cooking. This prevents juices from running out when you slice, keeping each bite juicy in your crostini.
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Toast Carefully: Monitor the baguette slices under the grill closely, as they can quickly go from golden to burnt. Perfectly toasted bread creates a delightful crunch!
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Customize Chimichurri: Feel free to adjust chimichurri ingredients. Adding fresh oregano or mint can elevate the flavor profile of your Steak Crostini with Caramelised Onions and Chimichurri.
Steak Crostini with Caramelised Onions and Chimichurri Recipe FAQs
How do I pick the right onions for caramelising?
Absolutely! For caramelising, choose large brown onions, as they become sweet and rich when cooked slowly. Look for onions that feel firm with no dark spots or soft areas; these signs indicate freshness.
How long can I store leftover crostini?
You can store any leftovers in an airtight container in the fridge for up to 3 days. However, the toasted baguette slices will lose their crunch, so it’s best to reheat the steak and enjoy the crostini fresh when possible.
Can I freeze the caramelised onions?
Yes, you can! For freezing, place your cooled caramelised onions in an airtight freezer bag, and they’ll keep well for up to 2 months. When you’re ready to use them, thaw in the fridge overnight before reheating gently in a pan.
What should I do if my steak is too tough?
If your steak turns out tough, it may have been overcooked or not rested long enough after cooking. For the next time, remember to slice against the grain for tenderness and let your steak rest for a full 5 minutes to keep those delicious juices in!
Is this Steak Crostini suitable for people with dietary restrictions?
Great question! This dish contains gluten from the baguette and can be modified for those with dietary restrictions. Consider using gluten-free bread alternatives and ensuring that the chimichurri ingredients are free from allergens. Always double-check labels for any packaged products!
Savor Steak Crostini with Caramelised Onions and Chimichurri
Ingredients
Equipment
Method
- Caramelise the onions. Heat 1 tablespoon of olive oil in a large pan over medium-low heat. Add the sliced onions and a pinch of salt, cooking for 15–20 minutes until they soften and turn golden brown.
- Add sweetness and acidity. Stir in the red wine vinegar and brown sugar, allowing the mixture to cook for another 5–10 minutes until the onions become beautifully caramelised and sticky.
- Prepare the chimichurri. In a small bowl, mix together the chopped parsley, garlic, olive oil, red wine vinegar, and a pinch of chili flakes. Season with salt and pepper, stir well, and set this vibrant sauce aside.
- Cook the steak. Season your steak generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a pan over medium-high heat; add the steak when the oil is hot. Cook for about 3–4 minutes per side for medium-rare, adjusting based on thickness.
- Rest and slice the steak. Once cooked, remove the steak from the pan and let it rest for 5 minutes. After resting, slice the steak thinly against the grain to ensure tender pieces in every bite.
- Prepare the crostini. Preheat your oven grill (broiler) to medium-high. Arrange the baguette slices on a baking tray and brush each side lightly with the remaining olive oil.
- Toast the bread. Place the baguette slices under the grill for 1–2 minutes per side, or until they turn golden and crisp to the touch.
- Assemble the crostini. On each toasted baguette slice, layer a few baby rocket leaves, a spoonful of the sweet caramelised onions, and a slice of the tender steak. Finish with a generous drizzle of chimichurri and serve immediately.