As a chicken enthusiast, I don't cook with steak or other meats very often, but when I wanted to create an appetizer that feels a little more sophisticated, I found myself reaching for a new york strip steak over my usual chicken breast. These steak crostini are made with a homemade whipped feta spread, caramelized onions, and finely sliced pieces of medium rare new york strip steak - a combination of flavors that really make these crostini the star of the show.

They're great for serving as an elegant hors d'oeuvre for your next cocktail party or as a delicious appetizer for your next holiday gathering!

Steak and whipped feta crostini topped with whipped feta, caramelized onions, steak, and balsamic glaze.

Traditionally, whipped feta is served as a dip alongside pita, veggies, and chips, but I think it often flies under the radar as a delicious topping too! When paired with the beautifully golden brown caramelized onions, and the juicy medium rare steak, these crostini will be requested at all of your parties from here on out.

I chose new york strip steak as the main component here because it cooks up and slices nicely, isn't as fatty as some other cuts of meat, and doesn't have as high of a price tag as a filet mignon or tenderloin.

When considering crostini toppings, I love that the sweet and savory combination really brings a bunch of flavors together in one little bite. The sweet onions and savory whipped feta mimics the same sweet and savory blend of flavors as in my cranberry brie crostini recipe, which includes a sweet homemade cranberry sauce and savory slices of gooey melted brie. Both of these easy crostini recipes would be a great addition to your Thanksgiving and Christmas spread, or any gathering throughout the year.

Ingredients

Instructions

Step 1: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set steak on the counter to come to room temp while you prepare the other components.
Step 2: Add feta and yogurt to a food processor. Pulse until combined.

Creamy whipped feta blended in a food processor.

Step 3: Slowly stream in olive oil and blend until creamy and smooth.

Step 4: Transfer whipped feta to a bowl and place it in the refrigerator so it can thicken.

Step 5: Set a large skillet over medium-low heat. Add butter. Once butter has melted, add sliced onions. Caramelize onions, stirring intermittently so nothing burns.

Brown sugar, vinegar, and salt added to caramelized onions in a skillet.

Step 6: Pour in balsamic vinegar, brown sugar, and salt. Stir to combine, then set aside onions in a small bowl.

Step 7: Wipe out the skillet. Set back over medium heat. While the skillet is heating up, season the steaks with salt and pepper.

Step 8: Add olive oil to the skillet, then once the skillet and the oil are hot, add each steak.

⭐️ Quick Tip! I like to use a cast iron skillet when cooking steaks because it heats evenly and allows the steaks to quickly form a golden crust on the outside.

Step 9: Cook steak, undisturbed, for 2 to 3 minutes. Once browned on the outside, flip, and cook another 2 to 3 minutes on the other side for medium rare (an internal temp of about 130 to 135 degrees F).
Step 10: Transfer steaks to a cutting board. Cover with foil and allow to rest for at least 5 to 10 minutes before slicing them thinly against the grain.
Step 11: While the steaks rest, cut the baguette on a bias, about ½ an inch thick. Transfer sliced bread to the prepared baking sheet.

Sliced french baguette on a baking sheet before baking.

Step 12: Drizzle oil and salt on top of the bread.

Toasted golden brown french baguette on a baking sheet.

Step 13: Toast bread in the oven, watching carefully so it turns lightly golden brown but does not burn.

Whipped feta, caramelized onion, and a slice of steak on top of each toasted baguette.

Step 14: When ready to assemble, spoon whipped feta on top of each toasted crostini. Top with caramelized onions, followed by a slice of steak.

Steak and feta crostini on a wood serving board with extra pomegranate seeds on the side.

Step 15: Garnish each with a drizzle of balsamic glaze, pomegranate seeds, sliced chives, and flaky sea salt.

Steak and whipped feta crostini on a wood serving board.

My Top Tips!

⭐️ When originally testing this recipe, I accidentally overcooked my steak and had to remake it twice! The overcooked steak resulted in a tough, hard-to-bite-through cut of meat. So instead, I lessened the cook time to just 2 to 3 minutes per side. If your skillet is hot enough, this should be just enough time to sear the outside of the steak to a perfectly golden brown color, while keeping the inside perfectly pink and juicy. The steak will also cook longer as it rests, so undercooking is a bit better than overdoing it!

⭐️ I recommend making the whipped feta first, so that it has time to thicken in the fridge while you make the rest of the components. If you'd like to prep some things in advance, you can make the whipped feta and caramelized onions up to 3 days ahead, then store them in separate air tight containers in the fridge. When you plan on serving these steak crostini, all you'll have to do is toast the sliced baguette and quickly cook the steaks before assembling!