Steak Crostini with Lemon & Parmigiano Reggiano
with crema di balsamico & caramelised shallot
Build your perfect festive feast with our special Christmas selection! This delicious starter is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
50 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Shallot
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ piece
Marinated steak
(Contains: Selderij May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Ei, Mosterd, Soja)
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
5 g
Cress
½ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
White balsamic vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Take the steak out of the fridge and allow it to reach room temperature.
- Cut the baguette into two thick slices per person, then transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt, then bake in the oven for 6 - 8 minutes or until golden-brown.
- Slice the shallot into half-rings and crush or mince the garlic.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the the garlic, the shallot and the steak for 1 - 3 minutes per side.
- Remove the steak from the pan and season with pepper, then allow to rest for at least 3 minutes under aluminum foil.
- Deglaze the shallot with the white balsamic vinegar, then add the sugar and allow to caramelise for 1 - 2 minutes.
- Meanwhile, grate the Parmigiano Reggiano.
- Zest and juice the lemon.
- In a bowl, combine the cream cheese with the Parmigiano Reggiano and 0.5 tsp lemon juice per person. Season to taste with pepper.
- Tear off the cress or use scissors if preferred.
- Slice the steak into four thin slices per person.
- Top the crostini with the cream cheese, the steak and the shallot.
- Drizzle with the crema di balsamico, then garnish with the cress and the lemon zest.
