Steak Crostini with Chimichurri and Caramelized Onions
Make these impressive steak crostini topped with homemade chimichurri and sweet caramelized onions. Perfect party appetizers that combine savory, sweet and tangy flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Baking dish
- Pastry brush
- Paper towel
- Oven
Ingredients
- Filet mignon steaks, 2-inch thick, 2 pieces.
- Italian or French baguette, cut in 1/2-inch slices.
- Roasted red peppers, chopped, 1 cup.
- Fresh parsley, chopped, 1/2 cup plus 2 teaspoons.
- Red wine vinegar, 1/4 cup.
- Smoked paprika, 2 teaspoons.
- Fresh garlic cloves, peeled, 5.
- Fresh lemon juice, 1/4 cup.
- Black pepper, 1/4 teaspoon plus to taste.
- Salt, 1/2 teaspoon plus to taste.
- Korean chili flakes, 1/2 teaspoon.
- Olive oil, 1/2 cup plus extra for brushing.
- Unsalted butter, room temperature, 10 tablespoons.
- Large onions, thinly sliced, 2.
- Balsamic vinegar, 1 tablespoon.
- Brown sugar, 1 tablespoon.
- Garlic, very finely minced, 1 teaspoon.
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