Steak & Manchego Crostini with Roasted Red Pepper Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 20 crostini
 
Ingredients
  • 2 red bell peppers
  • Olive oil
  • 1 french baguette, sliced (about ¼ inch thick)
  • About 1.5 lb filet mignon, beef tenderloin roast, or another tender steak, cooked to desired doneness and sliced thin
  • About 6 ounces manchego, cut into thin slices
  • 6 large cloves garlic, roughly chopped
  • ¾ cup bone broth or stock
  • ½ cup heavy cream
  • ¼ cup fresh basil
  • Salt & freshly ground black pepper, to taste
  • Microgreens for garnish (optional)
Instructions
  1. Preheat oven to high broil. Place whole bell peppers on a baking sheet and drizzle peppers with a little olive oil to lightly coat. Place in oven and broil, flipping a few times throughout cooking, until skin evenly charred, about 5 minutes. Remove from oven, place in a bowl, and cover tightly with plastic wrap to let cool. (You can also place in a brown paper bag and fold up tightly. Either method allows for the skin of the pepper to loosen from steam as it cools).
  2. Turn oven down to 425 degrees F.  Brush or spray baguette slices with olive oil on both sides. Arrange slices on a baking sheet and bake in preheated oven for about 5-7 minutes until toasted on each side. Remove from oven.
  3. Once peppers are cool enough to handle, remove charred skin (it should easily peel off) and discard. Remove and discard stem and seeds. Roughly chop roasted peppers.
  4. In a medium saucepan over medium heat, add 1-2 tablespoons olive oil, enough to coat the bottom of the pan. Add garlic cloves and cook for about 1 minute until fragrant. Add bell pepper and basil, and cook, stirring, until fragrant, about 2-3 minutes. Add broth. Using an immersion or stand blender, puree mixture until very smooth. Return to heat and bring to a simmer. Cook about 5 minutes until slightly reduced. Stir in cream and simmer until sauce is thickened, about 5 minutes. Season with salt and pepper.
  5. Assemble crostini by placing some sliced steak, then manchego on the prepared crostini. Spoon sauce on top, then garnish with some microgreens and serve.
Notes
Notes: Amounts of steak, bread, and cheese are approximate and may make more or less than the estimated number of crostini depending on thickness of slices, size of baguette, amount of meat/cheese you use on each crostini, etc.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/steak-manchego-crostini-with-roasted-red-pepper-sauce/