Appetizers, Savory

Steak Crostini, up-cycling leftovers

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A few nights ago, my husband grilled a delicious piece fo NY strip steak and we had a simple yet elegant dinner.  We had some steak leftover and I decided to make steak crostini, another simple and elegant way to re-use, or rather, up-cycle leftovers.  For this, you need a baguette and some tomatoes.  If you have store-bought onion jam, then you are ready to assemble.  I did not, so I quickly whipped up some balsamic onion jam.  Here is the recipe

Quick balsamic onion jam-small batch:

Ingredients:

1 small white onion, sliced thin

2 Tbsp of olive oil

1/4 tsp of salt

1/4 tsp of black pepper

1 tsp of sugar

1/s tsp of balsamic vinegar

A pinch of dried thyme

Method:

In a small skillet, heat oil on medium-high and add onions.  Immediately add salt and pepper, you want the salt to draw out the water from the onion so that they will soften quickly.  You are not trying to fry the onions, you want them to melt down.  This should take about 5-7 minutes.

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Saute till the onions are wilting and pale golden.  Add thyme and balsamic vinegar and reduce the heat to low.  Continue to cook the onions for an additional 10-15 minutes, till they are brown and jammy.

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Ingredients for the crostini:

Thinly sliced steak, I had about 14 slices

Day-old baguette, this too was a leftover–I sliced it into 14 pieces.  If you are using fresh bread, I would toast it light with a drizzle of olive oil.

Balsamic onion jam

Finely diced cherry tomatoes, you will need about 6-8 tomatoes.

Assembling the crostini:

Spread a little bit of the onion jam on a piece of bread.

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Top with a slice of steak.

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Garnish with cherry tomatoes

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Variations: Instead of the onion jam, you could go down the more traditional route with horseradish cream sauce.  A spicy romesco sauce would also taste delicious.  You could also top the crostini with fresh avocados as well.

However you choose to assemble the crostini, this is a wonderful way to recreate leftovers.  All you need is a glass of good red wine!

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