Steak Crostini

Steak Crostini
12 servings, 5 crostini each


Ingredients Weights Measures
Pastrami Rub
ground coriander - -
paprika - -
brown sugar, packed - -
kosher salt - -
garlic powder - -
ground black pepper - -
ground white pepper - -
Cream Cheese Spread
PHILADELPHIA Original Cream Cheese, softened - -
GREY POUPON Bistro Sauce - -
dill pickle relish, drained - -
Napa Slaw
malt vinegar - -
sugar - -
napa cabbage, chiffonade - -
shallots, thinly sliced - -
fresh parsley, coarsely chopped - -
fresh dill, chopped - -
carrots, shredded - -
fennel seeds - -
rye bread, cut into 3/8-inch-thick slices - -
butter, melted - -
beef sirloin steaks (3 oz. each), 3/8 inch thick - -


PASTRAMI Rub: Mix ingredients until well blended.

CREAM Cheese Spread: Mix ingredients until well blended. Refrigerate until ready to use.

NAPA Slaw: Combine ingredients. Refrigerate until ready to use.

CUT each bread slice into 2 wedges. Brush both sides of bread with melted butter; place in parchment paper-lined full-sheet pan (or in lined half-sheet pan for trial recipe). Bake in 350ºF convection oven 6 to 8 min. or until crisp and golden brown, turning once. Cool on wire racks to room temperature.

RUB both sides of each steak with 2 Tbsp. Pastrami Rub. Heat saute pan on high heat. Add steaks; cook to medium (160ºF) or desired doneness, turning occasionally. Remove from pan; let stand 5 min. Thinly slice steaks across the grain into 2-inch-wide strips.

FOR each serving: Spread 2 tsp. Cream Cheese Spread onto each toast slice; top with 1/2 oz. meat and 1 Tbsp. Napa Slaw.

Kraft Kitchens Tips

Make Ahead
Rye bread slices can be toasted ahead of time. Cool completely, then store in airtight container at room temperature up to 2 days before using as directed. Cream Cheese Spread and Napa Slaw can also be prepared ahead of time. Refrigerate Cream Cheese Spread up to 2 days and Napa Slaw up to 4 hours before using as directed.
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