Steak Crostini With Vinegar Peppers & Pesto Cheese
by Kelly Clark & John Northen, Chapel Hill, North Carolina
Make ahead tip: Prepare the pesto cheese the day before. Store in an air-tight container in the refrigerator until ready to assemble.
- 1 (16-ounce) Certified Piedmontese bavette steak (cut into four pieces)
- Fresh ground pepper
- 1 tablespoon canola oil
- 2 red bell peppers
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons pesto
- 1 package plain crostini-style toasts
- ¼ cup finely chopped fresh parsley
- Kosher salt
For the peppers: Wash and core the peppers. Cut into quarters, lengthwise, and remove all seeds and membranes. In a large skillet over low heat, position peppers in one layer. Add the red wine vinegar and balsamic vinegar, and sprinkle with salt. Cover and cook until soft and tender, about 20 minutes. Remove from pan and cut into small dice. Set aside.
For the pesto cheese:
Mix ricotta, parmesan, and pesto in a small bowl. Set aside.
For the steak:
Season both sides of the steak generously with salt and pepper. To a large frying pan over medium-high heat, add canola oil. Sear the steak for 2 to 3 minutes per side, then let rest for 5 minutes. With a sharp knife, cut the steak across the grain in ¼- inch slices, then cut those slices into small dice (slightly larger than you cut the peppers).
Smear a thin layer of the pesto cheese on a piece of crostini toast. Top with a layer of the diced steak and a small crown of the diced pepper, followed by a pinch of chopped parsley. To finish, add a sprinkle of kosher salt. Serve crostinis on a platter.