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!
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.