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
- Preheat your oven to 350 degrees.
- Slice the baguette in 1/2 inch pieces, for about 25 slices.
- Place the slices on a sheet pan.
- Toast in the oven for about 5-10 minutes.
- 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.
- Heat a cast iron skillet over medium heat with a drizzle of olive oil until sizzling hot.
- Add your steak and sear for 2 minutes on both sides.
- Flip the steak and add the butter to the hot skillet.
- Add the garlic and rosemary to the sizzling butter.
- 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.
- Remove the steak from the skillet and allow it to rest for 15 minutes before slicing thinly.
- Reserve the garlic cloves and the butter from the skillet for the honey sauce
- In a food processor, combine the feta and greek yogurt.
- Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
- 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.
- Assemble the crostini by adding a dollop of whipped feta, a slice of steak, then honey drizzle and fresh thyme leaves.
