Ingredients
- 12 slices of Portuguese Saloio Bread
- (or 12 slices of an Italian loaf)
- 2 Tbsp olive oil
- 1 small white onion
- 1 red bell pepper
- 1 – 14oz New York Strip steak
- 2 Tbsp butter
- 8 oz brie
- Kosher salt
- Pepper
Preparation
Step 1
1. Preheat oven to 375° F. Line a baking sheet with foil. Spread the bread slices on the baking sheet. Brush the tops with olive oil. Place in the oven and bake until the bread starts to crisp, about 5 minutes. Remove from the oven and set aside.
2. Cut the onion into thin slices. Slice the bell pepper into thin strips. Cut those strips in half. Set the vegetables aside. Slice your brie into 12 slices. The slices should be large enough to almost cover the bread.
3. Now it’s time to grill the steak. Preheat the oven to 450° F. Salt and pepper both sides of the steak. Heat a cast iron skillet or heavy grill pan to very high heat on the stove. Place the steak in the pan and sear the first side for about 2 minutes. Turn the steak and immediately place it in the 450° F oven. Cook until the steak reaches your desired temperature. It will take about 6 minutes for a steak cooked to medium. Of course, that will ultimately be determined by the thickness of the steak. Remove the steak from the oven and place it on a plate. Set aside. Reduce the oven temperature to 350° F.
4. In a sauté pan, melt the butter over medium heat. Add the sliced onion and red bell pepper. Cook until the onions have softened, about 5 to 7 minutes. Remove from the heat.
5. Now that our steak has rested, slice the steak into 24 or more thin slices. Place 2-3 of the steak slices on each crostini. Add a layer of the onion and bell pepper mixture. Top with a slice of brie. Bake in a 350° F oven until the brie has melted, about 5 minutes. Allow the crostini to cool for a few minutes and then serve.