Serves: 4–6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
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2 (6 oz) Ranch Steaks
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1 teaspoon salt
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¼ teaspoon black pepper
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1 baguette, sliced into 12 pieces
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1 tablespoon olive oil, plus more for drizzling
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½ cup basil pesto
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1 medium heirloom tomato, thinly sliced
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12 slices fresh mozzarella
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12 fresh basil leaves
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Flaky salt
Instructions
1. Sear the Steaks
Pat steaks dry with a paper towel. Season with salt and pepper on all sides. Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil. Once hot, sear the steaks for 3–4 minutes per side, or until desired doneness. Transfer to a plate, tent with foil, and let rest for 10 minutes.
2. Toast the Crostini
Arrange baguette slices on a baking sheet and drizzle with olive oil. Broil for 1–2 minutes, or until golden and crisp. Keep a close eye to avoid burning.
3. Assemble
Spread a generous layer of pesto on each toasted slice. Top with a tomato slice, a piece of mozzarella, and a fresh basil leaf.
4. Add the Steak
Slice steak against the grain. Place a strip of steak on top of each crostini. Finish with a pinch of flaky salt.