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Steak Crostini

This is a delicious appetizer recipe using caramelized onion, blue cheese, rosemary and pomegranate along with a perfectly cooked steak to make a tasty crostini.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Starter
Cuisine General
Servings 4 Served
Calories 54 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 12 Oz. New York strip steak
  • 1 Tbsp. Patricia and Paul’s Rosemary Olive Oil
  • 1 Tbsp. Butter
  • Kosher salt and freshly ground black pepper to taste
  • 1 Rosemary stem
  • 1 Baguette, sliced into 12 slices and toasted
  • 1 Garlic clove, cut in half
  • Pomegranate seeds to garnish




  • Make your blue cheese spread by putting all the blue cheese spread ingredients in a food processor and blending until smooth. Put into a small bowl and put to the side.
  • Heat one tablespoon of butter in a large skillet over medium high heat. Add the onions and let cook until light brown, stirring occasionally. Sprinkle with the salt, pepper and sugar and continue cooking until dark brown and almost completely caramelized. Add the vinegar and continue cooking until vinegar is almost completely absorbed and evaporated. Put the the side.
  • Season the steak on both sides liberally with salt and pepper.  In a cast iron skillet, heat one tablespoon of the rosemary olive oil and one tablespoon of butter.  Add the steak to the skillet and cook on one side until a nice crust forms (3-5 minutes). Flip the steak and add the rosemary stem to the skillet and let it flavor the butter. After the steak has cooked for about 3 minutes, begin basting the steak with the rosemary butter. To do this, tilt the pan so the seasoned butter forms a pool. Spoon it back over the meat several times. Once done to your likeness, place the mean on a cutting board and let rest at least 5-8 minutes. Once rested, cut into thin slices to top the crostini.
  • Put your sliced baguette under the broiler to toast. Flip and toast the other side. Remove from the oven and rub each toast with the cut garlic. Sprinkle with salt and pepper.
  • Spread each slice of bread with some of the blue cheese mix. Top that with a table spoon of onion. Top that with a couple of thin slices of steak and a couple of pomegranate seeds. Serve on a platter and enjoy.


Calories: 54kcalCarbohydrates: 10gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 4mgSodium: 55mgPotassium: 7mgFiber: 0.1gSugar: 7gVitamin A: 54IUVitamin C: 0.02mgCalcium: 18mgIron: 0.2mg
Keyword appetizer, beef, starter
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