Beef and Wild Mushroom Crostini
Recipe by Chef Tre Wilcox
My family always did an Italian style kind of cook out. This crostini was something I enjoyed because I got to cut up the veggies and make the mix.
When grilling thick meats remember to season the meat heavily. You will lose some of the seasonings as you turn the meat over and roll it around on the grill. Since you can’t season the inside of thick cut steaks, you have to make sure the outside of the steak has enough seasoning.
- 1 14 ounce New York strip steak – season to taste
- 2 cooked Portobello mushrooms - diced fine
- 2 tablespoons roasted red pepper - diced fine
- ½ cup basil pesto
- Salt and pepper to taste
- 12 slices toasted sourdough bread - cut in 2” squares
Cook steak to desired temperature. Once steak is cool enough to handle, dice into small pieces. Mix the steak with mushrooms, peppers and pesto. Season with salt and pepper to taste. Place small amount of mix on top of crostini.
12 appetizer-sized servings
Saturated Fat: 3g