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Big Green Egg Steak Crostinis

Big Green Egg Steak Crostinis

This recipe for Big Green Egg Steak Crostinis will be your favorite appetizer going forward. Easy to make and delivers every time!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 6 people

Ingredients
  

  • 1.5 pound bavette steak
  • 3/4 cup olive oil
  • 1 Tbsp Dizzy Pig Red Eye Express 
  • 1 French Baguette sliced in to 1/4” rounds
  • 1 Tbsp Dizzy Pig SPG
  • 5 oz Boursin Cheese Shallot & Chive
  • 1 cup cherry preserve
  • 1 Tbsp chives chopped fine

Instructions
 

  • Set up your Big Green Egg for raised direct cooking preheated to 350°F. While the BGE is heating prep your French bread by slicing it in to 1/4” rounds.
  • Top the bread with a schmear of olive oil and some SPG. Place the bread on the Big Green Egg and cook for 1-2 minutes per side until nice and toasted. Remove and set to the side.
  • Increase temperature of the BGE to 500°F and when ready place the seasoned bavette steak on the grill grate. Cook 5-6 minutes per side until the internal temperature measures 125°F. Remove and rest 15-20 minutes before slicing against the grain in to bite sized pieces. 
  • While the steak rests divide the Boursin cheese across the toasted crostini. The add 1 tsp of cherry preserve to each crostini. 
  • Next add a slice of the bavette steak to each crostini. Finally, top the crostini with chopped chives and serve immediately. 
Keyword Bavette Steak, Big Green Egg, Dizzy Pig BBQ, Snake River Farms, Wagyu
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