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Steak Crostini

Steak Crostini
 
Yield:
12 servings, 5 crostini each

Ingredients

Ingredients Weights Measures
Pastrami Rub
ground coriander 4-1/2 oz. 1 cup + 2 Tbsp.
paprika 1-1/2 oz. 6 Tbsp.
brown sugar, packed - 1/4 cup
kosher salt 1-1/4 oz. 1/4 cup
garlic powder - 2 Tbsp.
ground black pepper - 2 Tbsp.
ground white pepper - 2 Tbsp.
Cream Cheese Spread
PHILADELPHIA Original Cream Cheese, softened 1-1/2 lb. -
GREY POUPON Bistro Sauce 6 oz. 3/4 cup
dill pickle relish, drained 3 oz. 1/2 cup
Napa Slaw
malt vinegar 4 fl oz 1/2 cup
sugar - 2 Tbsp.
napa cabbage, chiffonade 6 oz. 1-1/2 qt.
shallots, thinly sliced 3 oz. 3/4 cup
fresh parsley, coarsely chopped 1 oz. 3/4 cup
fresh dill, chopped - 1/2 cup
carrots, shredded 1-1/2 oz. 1/4 cup
fennel seeds - 1 Tbsp.
Crostini
rye bread, cut into 3/8-inch-thick slices 15 oz. 30 slices
butter, melted 12 oz. 1-1/2 cups
beef sirloin steaks (3 oz. each), 3/8 inch thick 2-1/4 lb. 12 each

Directions

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.

CROSTINI:
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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