Steak Crostini with Red Pepper Puree & Arugula

Steak Crostini with Red Pepper Puree & Arugula


US
Metric


Servings: Servings
Ingredients

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Servings Prep Time
4 Servings 90 Minutes

Servings Prep Time
4 Servings 90 Minutes

Instructions
  1. Preheat oven to 425

  2. Pour the warrior bread mixture into a large bowl. In another bowl, whisk together the egg whites, water, and vinegar.

  3. Pour the liquids into the bread mixture and stir for about 1 minute until it thickens and comes together. Set aside for one minute.

  4. Line a baking sheet with parchment paper. Split the dough in half and roll each half into a 15 inch log.

  5. Bake the bread for about 40 minutes until browned and fully cooked. Remove from heat and allow to cool fully

  6. Season the steak with the cumin, coriander, paprika, salt, and pepper.

  7. 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.

  8. In a blender or food processor, mix the chickpeas, roasted red peppers, garlic, balsamic, and salt and pepper until smooth.

  9. Preheat broiler

  10. Slice the bread into 1 inch thick slices and arrange them on a baking sheet.

  11. 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.

  12. Spread each bread with some of the chickpea mixture, then add a few leaves of arugula.

  13. Top with two slices of steak and serve.


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
4 Servings 90 Minutes

Servings Prep Time
4 Servings 90 Minutes

Instructions
  1. Preheat oven to 425

  2. Pour the warrior bread mixture into a large bowl. In another bowl, whisk together the egg whites, water, and vinegar.

  3. Pour the liquids into the bread mixture and stir for about 1 minute until it thickens and comes together. Set aside for one minute.

  4. Line a baking sheet with parchment paper. Split the dough in half and roll each half into a 15 inch log.

  5. Bake the bread for about 40 minutes until browned and fully cooked. Remove from heat and allow to cool fully

  6. Season the steak with the cumin, coriander, paprika, salt, and pepper.

  7. 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.

  8. In a blender or food processor, mix the chickpeas, roasted red peppers, garlic, balsamic, and salt and pepper until smooth.

  9. Preheat broiler

  10. Slice the bread into 1 inch thick slices and arrange them on a baking sheet.

  11. 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.

  12. Spread each bread with some of the chickpea mixture, then add a few leaves of arugula.

  13. Top with two slices of steak and serve.

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