Beef Crostini with Parmesan Crisps and Balsamic Drizzle

Name: Beef Crostini with Parmesan Crisps and Balsamic Drizzle
Prep time: 10
Cook time: 15
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: Strip Steak, Boneless; grated Parmesan cheese; flour; white bread; freshly ground black pepper; garlic and herb cheese spread; balsamic syrup; arugula leaves

25

Minutes

12

Servings

8

Ingredients

2 beef Strip Steak, Boneless, cut 1 inch thick (about 1-1/4 pounds)
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon all-purpose flour
12 slices thin white bread, crusts removed
1-1/2 teaspoons coarse grind black pepper
4 ounces light garlic and herb cheese spread, slightly softened
1 tablespoon balsamic syrup
24 leaves arugula leaves

Preparation

Step 1

Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

Cooking Tip: Parmesan crisps may be made 1 day in advance and stored in an airtight container.
Step 2

Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
Step 3

Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices.

Cooking Tip: Four beef Tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for Strip steaks. Pan-broil Tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
Step 4

Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

Cooking Tip: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.

Nutrition Information

Nutrition information per serving: 150 Calories; 52.2 Calories from fat; 5.8g Total Fat (2.8 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 40 mg Cholesterol; 187 mg Sodium; 9 g Total Carbohydrate; 0.6 g Dietary Fiber; 2.1 g Total Sugars; 14.5 g Protein; 76.1 mg Calcium; 2 mg Iron; 180 mg Potassium; 0.2 mg Riboflavin; 5.1 mg NE Niacin; 0.3 mg Vitamin B₆; 1.7 mcg Vitamin B₁₂; 121 mg Phosphorus; 1.8 mg Zinc; 13.6 mcg Selenium; 31.1 mg Choline.