Steak Crostini with Whipped Ricotta and Chimichurri
It’s officially that time of year where fancy appetizers and dinner parties are kicking off for the holiday season. This steak crostini will be sure to elevate your holiday cooking and be a hit at your next gathering!
Firemaster tip: Substitute the ricotta cheese with goat cheese if you’re looking for a little more tang to this dish.
WHAT YOU’LL NEED
1 NY Strip (approximately 8-10 ounces)
1 Red Bell Pepper
¼ cup chimichurri dry mix
¼ cup red wine vinegar
½ cup olive oil
15 oz ricotta cheese
1 tsp kosher salt
1 French bread loaf
1. Build a fire at least 45 minutes before you start so a hot bed of coals is established.
2. Coat the NY Strip generously with your Firemaster Secret seasoning and place on your Outpost Grill. You should hear a sizzle sound when placing the meat on the grill.
3. Place your red bell pepper on the grill at the same time as the steak.
4. While your steak is cooking (about 4 minutes), combine ricotta cheese, kosher salt, and a drizzle of olive oil in a small bowl and use an emulsion blender to whip the cheese until smooth (If you don’t have an emulsion blender, a fork or a hand whisk will do just fine).
5. After about 4 minutes, your steak should be forming a nice crust on one side, go ahead and flip.
6. While your steak finishes cooking, combine your chimichurri mix and red wine vinegar in a small bowl. Let the mix hydrate for about 5 minutes, then add your olive oil and mix well.
7. At this time, your NY strip should be just about finished cooking. Use a temperature probe to check the internal temperature of your steak. Pull your steak at around 130 degrees Fahrenheit and let it rest for ten minutes for Medium doneness.
8. While your steak is resting, cut your french bread into half-inch slices and coat lightly with olive oil. Place on grill for about 1-2 minutes or until golden brown.9. After your steak has rested for about ten minutes, slice into thin strips.
10. Place a dollop of whipped ricotta on your bread slice, followed by a piece of steak, then a small drizzle of chimichurri and finally topped off with some chopped roasted pepper pieces.
11. That’s it. Plate and serve! Give this recipe a try during the holiday season and share your results with us on Facebook and Instagram. Cheers!