Steak Crostini

Steak Crostini
Yield:
30 servings, 2 crostini (110 g) each

Ingredients

Ingredients Weights Measures
Pastrami Rub
ground coriander 4-1/2 oz. [130 g] 1 cup [280 mL]
paprika 1-1/2 oz. [45 g] 6 Tbsp. [90 mL]
brown sugar, packed 2 oz. [60 g] 1/4 cup [50 mL]
kosher salt 1-1/4 oz. [35 g] 1/4 cup [50 mL]
garlic powder 6 g 2 Tbsp. [30 mL]
ground black pepper 6 g 2 Tbsp. [30 mL]
ground white pepper 6 g 2 Tbsp. [30 mL]
Cream Cheese Spread
Philadelphia Light Brick Cream Cheese Spread, softened 1-1/2 lb. [675 g]
Kraft Sauce Works Dijon Bistro Sauce 6 oz. [170 g] 3/4 cup [175 mL]
dill pickle relish, drained 3 oz. [85 g] 1/2 cup [125 mL]
Napa Slaw
malt vinegar 4 fl oz [115 g] 1/2 cup [125 mL]
sugar 12 g 2 Tbsp. [30 mL]
napa cabbage, chiffonade 6 oz. [170 g] 1-1/2 qt. [1.5 L]
shallots, thinly sliced 3 oz. [85 g] 3/4 cup [175 mL]
fresh parsley, coarsely chopped 1 oz. [30 g] 3/4 cup [175 mL]
fresh dill, chopped 12 g 1/2 cup [125 mL]
carrots, shredded 1-1/2 oz. [45 g] 1/4 cup [50 mL]
fennel seeds 6 g 1 Tbsp. [15 mL]
Crostini
rye bread, cut into 3/8-inch-thick slices 15 oz. [425 g] 30 slices
butter, melted 12 oz. [340 g] 1-1/2 cups [375 mL]
beef sirloin steaks (6 oz./170 g each), 3/8 inch thick 2-1/4 lb. [1 kg] 12 each
Pastrami Rub
ground coriander 8 g 3 Tbsp. [45 mL]
paprika 3 g 1 Tbsp. [15 mL]
brown sugar, packed 2 g 2 tsp. [10 mL]
kosher salt 2 g 2 tsp. [10 mL]
garlic powder 1 g 1 tsp. [5 mL]
ground black pepper 1 g 1 tsp. [5 mL]
ground white pepper 1 g 1 tsp. [5 mL]
Cream Cheese Spread
Philadelphia Light Brick Cream Cheese Spread, softened 4 oz. [115 g]
Kraft Sauce Works Dijon Bistro Sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
dill pickle relish, drained 1/2 oz. [15 g] 4 tsp. [20 mL]
Napa Slaw
malt vinegar 10 g 4 tsp. [20 mL]
sugar 2 g 1 tsp. [5 mL]
napa cabbage, chiffonade 1 oz. [30 g] 1 cup [250 mL]
shallots, thinly sliced 1/2 oz. [15 g] 2 Tbsp. [30 mL]
fresh parsley, coarsely chopped 2 g 2 Tbsp. [30 mL]
fresh dill, chopped 2 g 4 tsp. [20 mL]
carrots, shredded 1/4 oz. [7 g] 2 tsp. [10 mL]
fennel seeds 1 g 1/2 tsp. [2 mL]
Crostini
rye bread, cut into 3/8-inch-thick slices 2-1/2 oz. [70 g] 5 slices
butter, melted 2 oz. [60 g] 1/4 cup [50 mL]
beef sirloin steaks (6 oz./170 g each), 3/8 inch thick 6 oz. [170 g] 2 each

Directions

Pastrami Rub: Mix ingredients until well blended.

Cream Cheese Spread: Mix ingredients until well blended. Refrigerate until ready to use.

Napa Slaw: Combine ingredients. Refrigerate until ready to use.

Crostini: Cut each bread slice into 2 wedges. Brush both sides of bread with melted butter; place in parchment paper-lined full-sheet pan (or in lined half-sheet pan for trial recipe). Bake in 350ºF convection oven 6 to 8 min. or until crisp and golden brown, turning once. Cool on wire racks to room temperature.

Rub both sides of each steak with 2 Tbsp. (30 mL) Pastrami Rub. Heat saute pan on high heat. Add steaks; cook to medium (160ºF) or desired doneness, turning occasionally. Remove from pan; let stand 5 min. Thinly slice steaks across the grain into 2-inch-wide strips.

For each serving: Spread 2 tsp. (10 mL) Cream Cheese Spread onto each toast slice; top with 1/2 oz. (15 g) meat and 1 Tbsp. (15 mL) Napa Slaw.

Kraft Kitchens Tips

Make Ahead
Rye bread slices can be toasted ahead of time. Cool completely, then store in airtight container at room temperature up to 2 days before using as directed. Cream Cheese Spread and Napa Slaw can also be prepared ahead of time. Refrigerate Cream Cheese Spread up to 2 days and Napa Slaw up to 4 hours before using as directed.

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Nutritional Information
Calories
 270
Total fat
 18 g
Saturated fat
 10 g
Cholesterol
 55 mg
Sodium
 840 mg
Carbohydrate
 16 g
Dietary fibre
 2 g
Sugars
 6 g
Protein
 12 g
Vitamin A
 25 %DV
Vitamin C
 50 %DV
Calcium
 10 %DV
Iron
 25 %DV