Honey Garlic Steak Crostini with Whipped Feta

Steak Crostini

These steak crostini with whipped feta are so delicious. They make a great appetizer, but Jon and I love these so much we frequently have this as a meal with some barrel aged Cabernet and kale salad.

If you are looking to impress party guests, make this recipe! It’s easy to prepare but presents as a gourmet dish you’ve worked on for hours.

Honey Garlic Steak

If you’ve never paired steak with honey and garlic, now is the time to try it because its the best. To make the best honey garlic sauce for this recipe, you need reserve the browned butter and garlic from cooking the steak.

I suggest using to sirloin steak in this recipe. After you sear the steak you’ll melt some butter, herbs and crushed garlic in the hot skillet and spoon it over the steak while it finishes cooking to medium rare. You use the melted butter and garlic that’s left in the skillet after cooking the steak to make the honey garlic sauce.

Steak Crostini with Whipped Feta

The combinations of flavor in this dish will blow your mind. The tangy whipped feta, with the savory umami steak, with the garlicky sweet honey drizzle and herbaceous thyme; my goodness it’s good.

You can use a food processor or a blender to make whipped feta. I suggest using barrel aged feta cheese if you can find it. I used an oak barrel aged sheep milk feta from a Greek brand, Kourellas, and 10/10 recommend it. Blended with homemade Greek yogurt, it made the most delicious whipped feta.

Steak Crostini Appetizer

Steak crostini with whipped feta is a great appetizer for valentine’s day or a fancy super bowl party. Also, I suggest this recipe for Christmas and New Year’s parties. If you are serving drinks, pair with a full bodied red wine.

More Recipes You’ll Enjoy!

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• Venison Cranberry Sauerkraut Meatballs with Apple Sage Orzo
• Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce

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Honey Garlic Steak Crostini with Whipped Feta

I could eat a whole plate of these honey garlic steak crostini with whipped feta. Try this dish as a steak crostini appetizer or as a main dish for Valentine’s Day, New Year’s, or a fancy game day.

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• Prep: 30 minutes
• Cook: 15 minutes
• Total Time: 45 minutes

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Ingredients

For the feta

• 8 ounces aged feta, drained
• 3/4 cup greek yogurt
• 2 tablespoons EVOO

For the steak

• 1 top sirloin, 1 inch thick
• Salt
• Pepper
• 2 tablespoons Butter
• 3 garlic cloves, crushed and minced
• 1 rosemary sprig

For the garlic honey drizzle

• 2 tablespoon honey
• garlic cloves from the steak
• 3 tablespoons butter (from steak pan)
• 1–2 tsp water to thin it out

For the crostini

• 1 baguette
• Fresh thyme

Instructions

1. Preheat your oven to 350 degrees.
2. Slice the baguette in 1/2 inch pieces, for about 25 slices.
3. Place the slices on a sheet pan.
4. Toast in the oven for about 5-10 minutes.
5. Pat the steak dry with paper towels and sprinkle both sides of the steak with salt and fresh cracked pepper, allow the steak to reach room temperature.
6. Heat a cast iron skillet over medium heat with a drizzle of olive oil until sizzling hot.
7. Add your steak and sear for 2 minutes on both sides.
8. Flip the steak and add the butter to the hot skillet.
9. Add the garlic and rosemary to the sizzling butter.
10. Being careful with the hot handle, tilt the skillet to the side and spoon the hot herb butter over the steak for 1-2 minutes, before flipping and spooning the butter over the other side for 1-2 minutes until cooked medium rare.
11. Remove the steak from the skillet and allow it to rest for 15 minutes before slicing thinly.
12. Reserve the garlic cloves and the butter from the skillet for the honey sauce
13. In a food processor, combine the feta and greek yogurt.
14. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
15. to make the honey drizzle, in a small bowl whisk together the honey, and the garlic and butter reserved from the steak. Add a teaspoon or two of warm water to thin it out if necessary.
16. Assemble the crostini by adding a dollop of whipped feta, a slice of steak, then honey drizzle and fresh thyme leaves.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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