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Skirt Steak Crostini with Red Pepper Chickpea Puree & Arugula

Prep Time 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Servings 4 Servings


  • 1 Package Warrior Bread Mix
  • 1 Cup Egg Whites
  • 1 Cup Water
  • 2 Tablespoons Cider Vinegar
  • 1 Pound skirt steak
  • 1 Teaspoon cumin
  • 1/2 Teaspoon coriander
  • 1/2 Teaspoon smoked paprika
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Freshly Cracked Black Pepper
  • 1 Cup Canned Chickpeas (rinsed and drained)
  • 6 Ounces Roasted Red Peppers (half a jar)
  • 1 Clove garlic
  • 1 Tablespoon Balsamic Vinegar
  • 1 Pinch salt and pepper (to taste)
  • 1 Clove garlic
  • Baby Arugula


  • Preheat oven to 425
  • Pour the warrior bread mixture into a large bowl. In another bowl, whisk together the egg whites, water, and vinegar.
  • Pour the liquids into the bread mixture and stir for about 1 minute until it thickens and comes together. Set aside for one minute.
  • Line a baking sheet with parchment paper. Split the dough in half and roll each half into a 15 inch log.
  • Bake the bread for about 40 minutes until browned and fully cooked. Remove from heat and allow to cool fully
  • Season the steak with the cumin, coriander, paprika, salt, and pepper.
  • Preheat a frying pan, grill pan, or grill to medium high heat and cook the steak for about 5 minutes per side to a medium doneness. Allow to rest on a cutting board for at least 10 minutes. Slice very thin against the grain.
  • In a blender or food processor, mix the chickpeas, roasted red peppers, garlic, balsamic, and salt and pepper until smooth.
  • Preheat broiler
  • Slice the bread into 1 inch thick slices and arrange them on a baking sheet.
  • Broil for about 3 minutes to lightly brown. Remove from heat and rub the last clove of garlic on the lightly browned edge of each piece of bread.
  • Spread each bread with some of the chickpea mixture, then add a few leaves of arugula.
  • Top with two slices of steak and serve.

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