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.

Steak Marsala Crostini

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course: Appetizer

Ingredients Method Notes

Ingredients

  

Crostini Base

• 8 tablespoons unsalted butter room temperature
• 1 teaspoon garlic herb seasoning *see notes
• 1/2 cup pecorino Romano cheese finely grated
• 1 baguette sliced
• 2 filet steaks approx 6-8 ounces each **see notes
• 1 tablespoon vegetable oil

Marsala Sauce

• 4 tablespoons unsalted butter
• 2 medium shallots minced
• 8 ounces baby bella mushrooms sliced
• 1/2 teaspoon dried thyme leaves
• 1/2 cup Marsala wine
• 1 cup heavy cream
• juice 1/2 large lemon
• kosher salt and black pepper to taste

Method

 

Crostini Prep

1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
2. 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.
3. 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

1. 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.
2. 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

1. 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.