Steak and Blue Cheese Crostini (01.07.14)

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  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 3 (1-inch thick) boneless New York strip steaks
  • Salt and Pepper, to taste
  • Blue Cheese Dressing:
  • 1/3 cup Greek Yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 4 ounces blue cheese, crumbled



  • 1 baguette, sliced 1/4” thick
  • 1/4 cup olive oil
  • Toppings:
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup cilantro, torn


Preheat oven to 400 degrees.

In a resealable plastic bag, combine oil, lemon juice, Worcestershire sauce, salt and pepper. Add steaks to bag; seal tightly. Turn the bag several times to distribute the marinade. Refrigerate for 30 minutes; set on counter to bring to room temperature.

Heat a large oiled skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place steaks in hot skillet or grill; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a cutting board. Keep warm.

For the dressing, combine all ingredients in a bowl.

Place the baguette slices on a large baking sheet. Brush lightly with oil. Bake for 4-5 minutes until golden brown.

Thinly slice each steak. Top each baguette with about 1 teaspoon of blue cheese dressing, 1-2 slices of steak. Garnish with cherry tomatoes and cilantro. Serve immediately.

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