Burrata & Caramelized Onion Steak Crostini

 
 

Creamy Ricotta Meatballs: A Savory Delight!

Combine the richness of homemade meatballs with our creamy BUF Ricotta. Whether served as a comforting family dinner or as an appetizer at your next gathering, these savory meatballs will undoubtedly be the star of the table.

Ingredients

Directions

  • 1 large yellow onion, thinly sliced

  • Two 4.4-oz BUF Creamery Grass-Fed Burrata

  • 1/3 cup olive oil

  • 1 lemon

  • 1 artisanal baguette, sliced into ½” pieces

  • 2 whole garlic cloves

  • 1 lb. sirloin or New York Strip Steak

  • 3 tbsp. Butter

  • 2 sprigs Fresh Rosemary

  • Salt & black pepper

  • fresh chives, chopped, for garnishing

Preparing the ingredients:

1. Let the steak and burrata sit at room temperature for 20-25 minutes.

To make caramelized onions:

2. Add 2 tablespoons butter to a skillet over medium high heat. Once melted, add the thinly sliced onion. Cover with a lid and let cook for 8 minutes.

3. Stir the onions to keep from burning as you pour in ¼ cup water. Continue this cooking process until the onions are deeply caramelized, about 10-15 minutes.

To make the crostini:

4. In the meantime, turn your oven on to BROIL.

5. Slice the baguette into ½” slices. Place on a parchment paper lined sheet pan and generously drizzle with olive oil. Broil for 1-2 minutes, flip the bread slices, and broil another 1-2 minutes, until golden.

To cook the steak:

6. Preheat oven to 400F.

7. Heat up a cast iron skillet over medium high heat for 2-3 minutes, until hot.

8. Season the steak generously with salt and black pepper.

9. Add 1 tablespoon olive oil into the hot skillet, then add the steak into the skillet to sear for 2-3 minutes untouched, then flip.

11. Sear another 1-2 minutes, then add the butter and rosemary sprigs to cook an additional 1 minute. Baste the steak in the melted butter during that last minute of cooking.

12. Carefully transfer the skillet into the oven to finish cooking another 3-4 minutes, or until desired wellness.

13. Remove the steak from the skillet to rest at least 5 minutes before thinly slicing.

To make the burrata:

14. In the meantime, combine the burrata, 1 tablespoon olive oil, and zest of 1 lemon. Season with salt and black pepper to taste.

To assemble:

15. Rub the crostini with the whole garlic cloves, then layer with the burrata, a thin slice of steak, caramelized onions, and freshly chopped chives to be enjoyed!

 
 
Kristina Chung