with Seven Sons 100% Grassfed Delmonico Steak

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Make no mi-steaks about it. This Ribeye Steak Crostini is TASTY! Each slice of toasted Boulart demi-baguette is topped with a succulent, thinly sliced Seven Sons 100% Grassfed Delmonico Steak and a Boursin Cheese Sauce made with Smithfield cream cheese, Sartori shredded parmesan cheese, and our wholesome unsalted butter. Drizzle on Divina extra virgin olive oil and a balsamic reduction made with Cavalli Classico balsamic vinegar. For texture, add a few freshly chopped chives. The end result is a buttery, tender and savory masterpiece.

10 servings

Ingredients list:
  • Seven Sons 100% Grassfed Delmonico Steak
  • 2 tbsp fresh chives
  • 1/2 tbsp creamed horseradish
  • ¼ cup Cavalli Classico Balsamic Vinegar, reduced to a glaze
  • sea salt
  • 1/4 cup Divina Extra Virgin Olive Oil
  • 1 Boulart Ciabatta Demi-Baguette
  • 2 tbsp Water
  • Boursin Cheese Sauce Ingredients:
  • 16 ounces Smithfield cream cheese, room temperature
  • 8 ounces Oberweis unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 3 tablespoons Sartori SarVecchio Parmesan Cheese
  • 1 teaspoon dried dill weed
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ½ teaspoon dried chives
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon dried thyme
  • 1 tablespoon dried parsley

  1. Instructions For Boursin Sauce:
  2. In the bowl of a mixer, combine cream cheese and butter; mix well.
  3. Add remaining seasonings and mix well.
  4. Season to taste.
  5. Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.
  6. Instructions for Crostini:
  7. Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.
  8. Bring your pan to medium-high heat.
  9. Pat the steak dry with a paper towel. Season the steak with salt on both sides.
  10. Add a tablespoon of olive oil to the hot pan. Then add the steak. Using thongs, press down the steak to ensure it’s touching the surface of the pan. Cook for 2 minutes. Flip and cook for 2 more minutes. Repeat one more time, 2 minutes per side. A total of 8 minutes.
  11. Remove steak to a plate or cutting board. Top with foil and let it rest for 10 minutes.
  12. Transfer the steak from the pan to a cutting board. Slice into thin slices. You want to get at least 20 slices for each piece of bread.
  13. In a pot, heat the balsamic vinegar until it is reduced to a glaze.
  14. Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.
  15. Place the crostini on a serving platter, and add a small piece of steak on top of each piece. Top with a spoonful of the horseradish cheese sauce. Drizzle with balsamic glaze and chopped chives.
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