Steak and Creamed Feta Crostini

2 tablespoons canola oil

3/4 lb. boneless steak (i.e. sirloin, NY strip, flat iron)

1 large baguette, thinly sliced into 1/4” pieces

Olive oil, for brushing baguette

4 oz. feta cheese

6 oz. cream cheese, softened

1 tablespoon milk

1 large garlic clove, minced

2 tablespoons parsley or cilantro

1 large tomato, chopped

Salt and Pepper, to taste


Preheat oven to 400 degrees F.


In a large skillet over medium high heat, add canola oil. Cook steak to desired doneness. Let rest on cutting board for five minutes. Cut into thin slices.


Place the baguette slices on a large baking sheet. Brush each slice with olive oil. Season lightly with salt. Bake for 5-7 minutes until lightly crisp or golden brown


In a medium bowl, mix together the feta, cream cheese, garlic, parsley or cilantro, salt and pepper. To assemble, spread the cheese mixture on the bottom of each warm crostini, divide the tomato pieces and steak slices on top of each crostini. Serve immediately.

Sponsor:Utah Beef Council

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.