Steak & Feta Crostini
Steak & Feta Crostini
Amanda Warren
Steak & Feta Crostini
Ingredients
- 1 pound ribeye steak
- 1 French baguette
- 3 tbsp melted Butter
- 6 oz crumbled feta cheese
- 4 oz Greek yogurt
- 3 tbsp extra virgin olive oil
- 2–3 tbsp water
- Salt & pepper, to taste
- Basil pesto spread
Directions
Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with melted butter. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Briefly set crostini aside to cool.
Pat both sides of steak with paper towel. Season with salt and Pepper to taste.
Add 1 tablespoon of butter to a heated skillet. And add prepared. Ribeye steak cooking both sides for three minutes. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
While the steak is resting add crumbled feta Greek, yogurt, olive oil, and water And blend until smooth.
Prepare the crostini by layering bread, feta mixture, a thinly size steak, and pesto on top. Serve & enjoy!
