Hello there, foodies! I’m Andreas Mueller, and today I’m excited to share my newest creation – Grilled Steak and Gorgonzola Crostini! The crispy baguette, the juicy steak slices, the tangy gorgonzola crumbles, and the fresh arugula – I’m telling you, this dish is a flavor explosion that will take your taste buds on a ride to heaven! Whether you’re hosting a party, a date, or a night in with friends, this recipe will impress your guests and satisfy your cravings. So, let’s fire up the grill and get cooking!
Andreas Mueller grew up on a small island off the coast of Denmark, where he spent most of his days fishing and cooking seafood with his family. After studying marine biology in Australia, he settled in Sweden and discovered his passion for combining Nordic and Mediterranean flavors in his cooking. When he’s not experimenting in the kitchen, you can find him hiking and exploring the beautiful forests and lakes of his adopted home country.
Andreas Mueller currently resides in Sweden and grew up in Denmark.
As a child, I spent my summers fishing for herring and mackerel on the shores of my native island in Denmark. My family always cooked the catch of the day in creative ways, and that’s where I learned to appreciate the freshness and simplicity of Nordic cuisine. Later, when I moved to Sweden and explored Mediterranean flavors, I realized that the two cuisines had much in common. The Grilled Steak and Gorgonzola Crostini recipe is a perfect example of that – it combines the hearty and robustness of Scandinavian cuisine with the sophisticated and zesty taste of Italian cuisine. This recipe is my tribute to the beautiful fusion of cultures that I’ve come to love.
The recipe for Grilled Steak and Gorgonzola Crostini comes from a little trattoria in Florence, Italy, where I had the most delicious crostini in my life. The owner, Marco, showed me his secret recipe for grilling the steaks – he used a mix of olive oil, salt, and pepper, and grilled them on high until they’re cooked to perfection. He then topped the sliced baguette with tangy gorgonzola cheese, crunchy arugula, and the hot steak slices. The result was a mouth-watering appetizer that’s still imprinted in my memory. I’ve adapted Marco’s recipe to my personal taste and added some Nordic twists to it. The Grilled Steak and Gorgonzola Crostini recipe is an ode to Marco’s hospitality, to Italy’s culinary legacy, and to my love for exceptional food. Buon appetito!
What you need
Introducing my latest creation – Grilled Steak and Gorgonzola Crostini! Get ready for an unforgettable culinary experience that will leave you wanting more. A crusty baguette, rubbed with garlic and toasted, is the perfect platform for juicy and deliciously grilled steak slices, marinated in olive oil, salt, and pepper. The addition of tangy and creamy gorgonzola cheese crumbles add an explosion of flavor that will take this dish to the next level. Top that all off with freshly-peppered arugula, and you have a dish fit for any appetizer platter or a quick meal to share with friends. The recipe is simple, and the steps are easy to follow, perfect for an amateur home cook. Grilling the steak to perfection is the secret behind this recipe. With the right amount of marbling, grilling time and temperature, you are in for a heavenly, juicy treat. Now, come on! Discover the aroma and flavor of this Grilled Steak and Gorgonzola Crostini that will keep your taste buds coming back for more!
Ingredients:
- baguette – Sliced baguette rubbed with garlic, toasted and drizzled with olive oil. Can be substituted with any crusty bread.
- flank steak – Thinly sliced flank steak, marinated in olive oil, salt and pepper before grilled to perfection. Can be substituted with sirloin or skirt steak.
- gorgonzola cheese – A type of blue cheese made from cow’s milk with a pungent flavor and creamy texture. Can be substituted with any blue cheese.
- arugula – Peppery greens that provide a fresh contrast to the richness of the steak and cheese. Can be substituted with spinach or mixed greens.
- olive oil – Used to marinate the steak and toasting the bread. Can be substituted with vegetable oil or melted butter.
- garlic – Used to flavor the bread. Can be omitted if preferred.
- salt – Used to season the steak and the bread. Can be adjusted to taste.
- black pepper – Used to season the steak. Can be adjusted to taste.
Utensils:
- Grill or grill pan – Essential to achieve the perfect grill marks on the steak slices. A grill pan can be used if an outdoor grill is not available.
- Sharp knives – To slice the steak thinly and evenly.
- Cutting board – To slice the steak and the bread.
- Basting brush – To brush the olive oil mixture on the bread slices before toasting.
- Bowl – To marinate the steak in the olive oil, salt and pepper mixture.
- Tongs – To handle the steak while grilling and flipping it.
Gorgonzola cheese
I love gorgonzola cheese because of its distinctive, tangy flavor and creamy texture. This Italian cheese is made from unskimmed cow’s milk and has veins of blue mold. Although some people might find the flavor too strong, I find it adds a delicious pungency to this crostini recipe. It can also be used as a delicious addition to salads, pasta, and pizza. Gorgonzola cheese is healthy in small amounts as it is high in calories and fat, but it is also rich in calcium and protein. It is important to keep in mind that not all blue cheeses are interchangeable, as some have a milder or more pungent taste. Gorgonzola is only one of the many blue cheeses available, but it definitely has its place in this recipe. I guarantee its bold taste will leave you wanting more!
Arugula
What do I love about arugula? First of all, its peppery taste is just perfect to cut through the richness of the steak and cheese in this crostini recipe. And second, it is a great source of vitamins A, C, and K, as well as calcium and potassium. It is also a great addition to salads, sandwiches, and pizzas. But, did you know that in some parts of Italy arugula is considered an aphrodisiac? That’s right, the ancient Romans already believed that the aroma of arugula could stimulate the sexual desire. While the science behind this is not clear, we can all agree that it is a fun fact to know! Overall, arugula is a perfect match to many recipes and I highly recommend giving it a try if you haven’t already. I am sure that its slightly spicy flavor will make your taste buds happy.
What to serve it with?
When I serve Grilled Steak and Gorgonzola Crostini, I like to pair it with a glass of red wine from Tuscany. The wine’s fruity and spicy notes compliment the steak’s smoky flavor and cuts through the richness of the gorgonzola cheese. I suggest choosing a Sangiovese or a Chianti Classico Reserva to elevate the taste experience. For a non-alcoholic option, I recommend a sparkling water infused with lemon or orange zest. The bubbles refresh the palate between each bite, and the citrus notes echo the arugula’s peppery taste. Whether you’re enjoying this dish as an appetizer or a light main course, these beverage suggestions will enhance its flavors and bring a touch of Italy to your table.
Summary
Well, folks, I hope you enjoyed learning about my Grilled Steak and Gorgonzola Crostini recipe as much as I enjoyed sharing it with you! I truly believe that a great meal is an experience that brings people together and celebrating life’s simple pleasures. This recipe is one of my favorite dishes, and I’m excited to see how you will enjoy it. So, give it a try, and let me know in the comments which aspect of the recipe you loved the most – the juicy steak, the tangy cheese, the crispy crostini, or the peppery arugula. Or maybe all of the above! Happy cooking, and stay delicious!
Here’s the recipe:
Grilled Steak and Gorgonzola Crostini
Equipment
- Grill or grill pan
- Sharp knives
- cutting board
- Basting Brush
- Bowl
- Tongs
Ingredients
- 1 baguette
- 1 pound flank steak
- 4 oz gorgonzola cheese
- 1 cup arugula
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the grill or grill pan - Preheat the grill or grill pan over high heat. Meanwhile, prepare the marinade for the steak. - If using an outdoor grill, make sure to brush the grates well with oil to prevent the steak from sticking. A well-oiled grill will also help achieve the perfect grill marks.
- Marinate the steak - In a bowl, mix 1 tablespoon of olive oil with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the steak slices and toss to coat well. Let sit at room temperature for 10 minutes. - Make sure to slice the steak against the grain to obtain tender and juicy slices.
- Prepare the crostini - Slice the baguette diagonally into 1/2 inch thick slices. Brush each slice with olive oil on both sides and sprinkle lightly with salt. Grill the slices for 2-3 minutes per side or until golden brown and crispy. Rub the garlic clove over each slice while they are still warm. - If you prefer, you can also toast the bread slices in the oven or in a toaster. Make sure to adjust the cooking time accordingly.
- Grill the steak - Grill the steak slices for 2-3 minutes per side for medium-rare doneness. Remove from the grill and let rest for 5 minutes. - Do not overcrowd the grill pan or the outdoor grill, as this will cause the steak to steam rather than sear. Overcooked steak will be tough and chewy, so make sure to keep a close eye on it.
- Assemble the crostini - Top each crostini slice with a few arugula leaves, followed by a few strips of steak and crumbled gorgonzola cheese. Serve immediately. - If you prefer, you can also add a drizzle of balsamic glaze or honey to the crostini for extra flavor. Just make sure not to overload the toppings, as the bread slices might get soggy.
