I came up with this on a Sunday when all the kids were home for a family game day. I was just messing around in the kitchen, but they all quickly declared it a winner and asked me to add it to our Christmas Eve menu. The combination of cheesy garlic toast with the rich steak Marsala are bite-size decadence I can get behind.
Ingredients
Method
Crostini Prep
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- In a small bowl, combine butter, garlic-herb seasoning, and pecorino Romano cheese until evenly incorporated. Spread the butter on baguette slices and place on the prepared sheet pan. Bake in the preheated oven for 8-12 minutes, or until toasty. Set aside.
- Meanwhile, season steaks liberally with salt and pepper, or your preferred seasoning blend (I used Kinder Burger Blend to save time). Heat a cast iron skillet to medium-high heat. Sear steaks on each side, approximately 3 minutes per side for thicker cuts. Transfer the skillet to the oven and roast until the desired temperature is reached, approximately 125-130 for medium-rare. Remove steaks to a cutting board and tent loosely with foil to rest, approximately 10 minutes.
Marsala Sauce
- Melt butter in a skillet over medium heat. Add shallots and mushrooms, and season with a pinch of salt. Continue cooking, stirring occasionally, until mushrooms have cooked down and are browned.
- Add Marsala to the skillet and deglaze, being sure to scrape any browned bits from the bottom of the pan. Bring to a simmer and cook for approximately 3 minutes. Add cream and lemon, and return mixture to a simmer for an additional 3-5 minutes. Season with salt and pepper to taste.
Assembly
- Thinly slice steak into bite size pieces and top each crostini with a piece. Top steak with a tablespoon or so of the Marsala sauce, and garnish with additional cheese if desired. Enjoy!
Notes
I used Kinder’s Garlic and Herb seasoning.
