Beef Cheese Bread (Print Version)
# Ingredients:
→ For the Steak
01 -
1 pound hanger steak (substitutes: flank, ribeye, or filet)
02 -
Fresh black pepper and kosher salt
03 -
1 tablespoon mushroom powder (skip if you want, adds extra flavor)
04 -
1 tablespoon mild cooking oil (vegetable, canola, or avocado)
→ For Assembly
05 -
1 crusty sourdough baguette, cut into 1-inch chunks
06 -
2 fat garlic cloves
07 -
8 ounces creamy burrata cheese
08 -
Chopped fresh chives
09 -
Good aged balsamic for finishing
# Instructions:
01 -
Take your steak out early so it warms up a bit, then go heavy with the salt, pepper, and mushroom powder if you're using it. Get your oven hot - about 350 degrees.
02 -
Slice your baguette into thin pieces, about 20-24 slices total. Spread them on a baking sheet and pop them in the hot oven until they're just crunchy, roughly 6-8 minutes.
03 -
Get your skillet super hot before adding oil. Throw in the steak for just 2 minutes per side if you want it medium-rare. Finish it off in the oven for another minute or two. Don't rush - let it sit for a full 15 minutes, then cut thin slices against the grain.
04 -
Take each crunchy bread slice and rub it with raw garlic, then pile on some soft burrata and top with your sliced meat. Sprinkle chives on top, add a tiny bit of sea salt, some fresh pepper, and finish with a little drizzle of balsamic.
# Notes:
01 -
You can get the bread ready and cut the meat a bit early, but wait to stack everything until right before you serve
02 -
Don't worry if you can't find mushroom powder - it adds great flavor but isn't necessary