Crostini with Ribeye Steak - Crispy crostini, juicy ribeye steak, and fresh salsa fresca – a treat for all the senses!
The combination of tender meat, aromatic garlic bread, and fruity-spicy salsa makes this dish the perfect finger food for barbecue evenings. Grilled on a hot griddle, the steak develops an incomparable roasted aroma, while the crostini on the baguette slices become golden brown and crispy. Ideal as an appetizer or as a highlight for your BBQ party.
Ingredients for 2 people
For the steak:
2 ribeye steaks, 280 g each, approx. 2.5 cm thick
Olive oil (virgin olive oil recommended)
Flaked salt
For the Salsa Fresca:
3 tomatoes
1 red onion
½ yellow chili
½ bunch fresh cilantro
Juice of ½ lime
3 tablespoons virgin olive oil
Salt and pepper
For the garlic bread:
1 baguette
1 clove of garlic
Virgin olive oil
Preparation
For the salsa fresca, deseed the tomatoes and cut them into small cubes.
Finely chop the onion and chili. Mix with chopped cilantro, lime juice, virgin olive oil, salt, and pepper, then chill.
Preheat the griddle to high heat. Rub the room-temperature ribeye steaks with virgin olive oil.
Cut the baguette into slices about 2 cm thick and rub with a garlic clove. Place the steaks on the hot griddle and grill for 2 minutes per side, depending on the desired doneness (medium rare at 52–54 °C). Then remove from the grill and place on a cutting board.
Drizzle the baguette slices with virgin olive oil and toast until golden brown on both sides.
Now slice the steaks, sprinkle with flaked salt, and place on the crostini.
Place the salsa fresca on the crostini, arrange a few strips of ribeye steak crostini on top, drizzle with a little lime juice, and enjoy.
Optionally, you can refine the crostini with a dollop of Stokes Lemon Mayonnaise or Tonki Kong's Red Onion Marmalade from Ankerkraut – this gives the dish a special touch.
