Skirt Steak Crostini

Notre Vue Estate

11010 Estate Lane
Windsor, CA 95492

  • RECIPE YEAR: 2019
  • RECIPE BY: Lisa Boisset, The Cook & the Drummer
  • YIELD: Serves 12
  • PAIRS WELL WITH: 2014 Balverne Cabernet Sauvignon

This simple but hearty appetizer features crisp crostini spread with a blend of goat cheese and blue cheese, then topped with thin slices of skirt steak, grated Parmesan and a balsamic glaze. It pairs best with Cabernet Sauvignon or Malbec.

  • 3/4 pound skirt steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, plus more, to taste
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh basil
  • 24 slices French baguette (1/4 inch thick)
  • 1/2 cup finely chopped portobello mushrooms
  • 1/4 cup blue cheese
  • 1/4 cup fresh goat cheese
  • 2 tablespoons grated Parmesan cheese
  • Balsamic glaze for garnish
  • 1 tablespoon minced fresh chives


Prepare a medium fire in a grill, or preheat the broiler.

Season the steak with the salt and pepper. Place the steak on the grill, close the grill lid and cook, turning once, until an instant-read thermometer registers 135°F for medium-rare, 140°F for medium or 145°F for medium-well,  4 to 6 minutes per side. Alternatively, broil the steak 4 inches from the heat source. 

Transfer the steak to a cutting board and let stand for 5 minutes, then thinly slice across the grain. 

Meanwhile, preheat the oven to 400°F.

In a small bowl, stir together the olive oil, garlic and basil. Brush the oil mixture lightly over the baguette slices and place on baking sheets. Bake until golden, about 5 minutes. 

In a small bowl, stir together the goat cheese and blue cheese until smooth. Season with pepper. Spread the cheese mixture on the crostini. Top with the steak, Parmesan cheese, balsamic glaze and chives and serve immediately.