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Are you looking for a home run appetizer to make on your Big Green Egg for your next party or get-together? Well, you have found the right place! I made this for a holiday party last December and it was gone almost as soon as I put it down on the counter. The mouthfeel of this recipe is exactly what you are looking for in an appetizer. It is crunchy, smooth, creamy, and meaty all at once! This process provides a restaurant-quality starter that is much better than anything you can make in a standard kitchen, resulting in the perfect Big Green Egg Steak Crostini: The Ultimate Grilled Flank Steak Appetizer.

I used a wagyu bavette steak for this recipe, but you can use any flank steak you have on hand. This grilled appetizer is remarkably easy to assemble and pairs perfectly with a variety of toppings. Because the natural richness of the beef balances so well with the tangy cream sauce, it offers a sophisticated profile for any party. Whether you are hosting a backyard hangout or a formal dinner, these crostinis are a versatile addition to your menu. Now sit back, grab a glass of Villa Antinori Toscana Red and enjoy this post for Big Green Egg Steak Crostinis.

Step 1: Slicing and Seasoning the Crostini Base
Step 2: Seasoning the Steak
Step 4: Toasting the Crostini Base
Step 5: Searing and Resting the Bavette
Step 6: The First Layer of Flavor
Step 7: The Sweet and Savory Balance
Step 8: Slicing and Placing the Steak
The Final Finish and Serving Suggestions
Big Green Egg Steak Crostini: The Ultimate Grilled Flank Steak Appetizer Recipe

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Step 1: Slicing and Seasoning the Crostini Base

Preparing the bread properly is the secret to a successful appetizer that does not get soggy. By slicing the French bread into 1/4″ rounds, you create a uniform surface for the steak and toppings. This process provides a consistent crunch that complements the tender beef perfectly. Once you have finished slicing the entire loaf, you are ready to add the fat that facilitates a golden-brown toast.

Now, schmear a light coating of olive oil on the top of each piece of bread. You should ensure even coverage because the oil helps the bread crisp up over the direct heat of the Big Green Egg. While the oil provides the crunch, the seasoning provides the foundation of the flavor. I used Dizzy Pig SPG Original for this recipe to get a perfect balance of salt, pepper, and garlic.

If you do not have a pre-made rub, you can easily use a simple 1-tablespoon mixture of kosher salt, coarse black pepper, and garlic powder. This DIY blend offers a classic profile that pairs well with any cut of beef. Because the oil also acts as a binder, the spices will stay in place during the grilling process. Once every slice is coated and seasoned, set them aside while you prepare the grill for a high-heat sear.

Step 2: Seasoning the Steak

Achieving a restaurant-quality crust on your beef requires a bold seasoning and a properly tempered steak. By applying the Dizzy Pig Redeye Express rub, you add a layer of coffee and peppers that enhances the natural richness of the bavette. This process provides a savory bark that stands up well to the heat of the Big Green Egg.

Season your bavette steak generously on both sides to ensure every bite of the crostini is packed with flavor. If you do not have Redeye Express, you can use any coffee-based steak rub or a bold brisket seasoning. You can also make a simple DIY blend by mixing equal parts kosher salt, coarse black pepper, and finely ground coffee with a pinch of chipotle powder. This homemade version offers a similar smoky depth and earthy profile.

You should let the meat sit at room temperature while you preheat your Big Green Egg. Because a cold steak can cause the internal temperature to lag during a fast sear, this resting period helps the beef cook more evenly. While the rub dissolves into the surface of the meat, it creates a sticky pellicle that helps the smoke and char adhere. Once the steak reaches an ambient temperature and the rub looks wet, you are ready to head to the grill.

Step 4: Toasting the Crostini Base

Achieving a golden, crunchy texture on your bread requires the gentle heat of a raised direct setup. By positioning the cooking grid higher above the coals, you allow the bread to toast evenly without the risk of immediate burning. This process provides a sturdy foundation that stays crisp even after you add the horseradish cream and steak.

Set up your Big Green Egg for raised direct grilling and preheat it to 350°F. Once the temperature stabilizes, place the seasoned bread rounds onto the cooking surface. You should keep a close eye on them because the oil and seasonings can brown quickly over the open flame. While the exterior develops a beautiful golden hue, the interior remains slightly airy to provide the perfect bite. Once the bread is toasted to your liking, remove the rounds from the grill and set them aside for the final assembly.

Step 5: Searing and Resting the Bavette

Achieving a perfect medium-rare center with a crispy exterior requires a significant jump in thermal energy. By increasing the heat of your Big Green Egg to 550°F, you create the ideal environment for a rapid sear. This process provides the intense Maillard reaction needed to lock in the juices of the bavette steak.

Once the grill reaches the target temperature, place the seasoned and tempered steak directly over the hot coals. You should cook the beef for 4 to 5 minutes before flipping it to the other side. Continue cooking for another 4 to 5 minutes until the internal temperature measures 125°F on a digital thermometer. Because the meat will continue to cook slightly after it leaves the heat, this pull temperature ensures a perfect finish. Pull the steak and let it rest for 10 to 15 minutes while you prepare the final assembly. While the meat rests, the juices will redistribute to ensure every slice is tender and moist.

Step 6: The First Layer of Flavor

Adding a creamy cheese base provides a rich barrier that protects the bread and enhances the savory beef. By using Boursin Shallot & Chive Cheese, you introduce a velvety texture with a subtle onion kick. This process provides a gourmet foundation that anchors the rest of your toppings in place.

Now, schmear about 1 teaspoon of the Boursin cheese onto each toasted crostini round. You should apply the cheese while the bread is still slightly warm to help it spread more easily. While it might be tempting to use a thick layer, a balanced teaspoon ensures the cheese does not overpower the flavor of the grilled bavette. Because the shallot and chive notes pair so well with steak, this layer acts as the perfect bridge between the crunchy toast and the rich protein. Once every piece has its cheese base, you are ready to add the zesty cream and the sliced steak.

Step 7: The Sweet and Savory Balance

Introducing a fruit element is the secret to making this appetizer truly memorable. By adding a small amount of cherry preserves, you create a beautiful contrast against the salty steak and tangy cheese. This process provides a complex flavor profile that will keep your guests guessing about the secret ingredient.

Place approximately one teaspoon of cherry preserves directly on top of the Boursin cheese layer. You should aim for a centered dollop to ensure the sweet notes are distributed evenly in every bite. While fruit and steak might seem like an unusual pairing, the acidity in the cherries perfectly cuts through the richness of the wagyu beef. Because this specific layer adds a bright pop of color, it also makes the final presentation look much more professional. Once the preserves are in place, you have built the perfect sweet and savory foundation for the sliced bavette.

Step 8: Slicing and Placing the Steak

Mastering the final cut is the most important part of ensuring a tender and enjoyable bite. By slicing the rested bavette steak against the grain into 1″ bite-size pieces, you shorten the muscle fibers for maximum tenderness. This process provides a melt-in-your-mouth texture that perfectly complements the crunch of the toasted bread.

Now that your beef has rested and the juices have redistributed, use a sharp carving knife to make your cuts. You should top each prepared crostini with a single, perfectly sized piece of the grilled steak. While it might be tempting to pile the meat high, keeping the pieces uniform ensures the appetizer remains easy to eat in one or two bites. Because the steak is still warm, it will begin to soften the cherry preserves and cheese slightly for a cohesive flavor profile. Once every crostini is crowned with a piece of beef, you are ready for the final zesty finish.

The Final Finish and Serving Suggestions

Adding a fresh herbal note is the perfect way to brighten the heavy, savory flavors of the beef and cheese. By topping the crostinis with finely chopped fresh chives, you introduce a mild onion bite and a vibrant pop of green. This process provides a professional, polished look that makes this appetizer stand out at any gathering.

You should sprinkle the chives generously over the final assembly just before serving to ensure they stay crisp and flavorful. While the horseradish cream provides the heat, the chives offer a subtle earthiness that rounds out the entire bite. These Big Green Egg Steak Crostinis are best served immediately while the steak is still warm and the bread is perfectly crunchy. Because the flavors are so robust, they pair excellently with a bold red wine or a crisp craft beer. Once you place the platter on the counter, you should expect them to disappear in minutes.

Elevate Your Next Gathering

Finding the perfect balance of sweet, savory, and spicy is the key to a legendary appetizer. By combining the smoky char of the Big Green Egg with the elegance of wagyu beef and cherry preserves, you create a dish that your guests will talk about for weeks. This process provides a sophisticated experience that is surprisingly simple to execute once you master the timing of the grill. Because every component can be prepped in advance, you can spend more time enjoying the party and less time stuck in the kitchen.

These Big Green Egg Steak Crostinis are the ultimate crowd-pleaser for any holiday party or backyard get-together. You should always make a few extra because they tend to disappear as soon as they hit the serving platter. While the recipe is designed for a bavette steak, do not be afraid to experiment with other high-quality cuts like ribeye or strip. Once you taste the harmony of the Boursin cheese and zesty horseradish, you will understand why this is a staple in my rotation. Now it is your turn to fire up the EGG and serve a home run starter that looks just as good as it tastes.