Appetizers
Cast Iron Strip Steak Crostini
Capo Creek Winery
7171 West Dry Creek Road
Healdsburg, CA 95448-8117
capocreekranch.com
- RECIPE YEAR: 2025
- RECIPE BY: Chef Winemaker Mary Roy
- YIELD: Serves 8
- PAIRS WELL WITH: Open Mic Red Rhone Blend
Succulent strip steak crostini layered with black garlic and sweet caramelized onion, finished under a blanket of Gruyère. The perfect partner? Capo Creek’s Open Mic Red Rhône Blend, whose savory, aromatic layers echo the dish’s rich umami depth. Chef Mary’s longtime love of black garlic shines here, delivering a flavor finale your guests won’t forget. (the puree is available from Amazon).
Ingredients:
- 1/2-2/3 wide loaf (not small crostini size) French Sweet or Sourdough Bread Sliced on a diagonal
- 8 tablespoons Black Garlic Smashed or Pureed (see tip)
- 5 tablespoons Unsalted Butter Divided
- 8 tablespoons Olive Oil Divided
- 1 medium Sweet Onion Sliced Thin
- 12 ounces Gruyere Cheese Shredded
- Garlic Salt
- 1 Prime Strip Steak, 1.5" thick Whole
- 1/2 cup Sour Cream
- 2-3 tablespoons Grated Horseradish Course Ground Refrigerated
- 8 petals or whole Nasturtium Flowers
- 2 whole Scallions Sliced thin on a diagonal
- 1/2 handful Crispy Fried Onions
Section Directions:
For Gluten Free you can substitute a Gluten Free Frozen Baguette sliced on a steep diagonal. For Vegetarian, simply omit the steak...this crostini will still be absolutely delicious! Let's get cooking! Caramelize the Onions: In a skillet, heat 4 tablespoons olive oil over medium-low heat. Add sliced onion and cook low & slow, stirring occasionally, until deeply golden and sweet - about 35-40 minutes. Toast the Crostini: Preheat oven to 400 degrees F. Melt the butter and remaining 3 tablespoons of olive oil. Generously brush both sides of each bread slice, sprinkle lightly with garlic salt on both sides, and bake on a center rack until light golden brown and lightly crisp to the touch on each side (turn toasts over 10 minutes in). Set aside to cool. Sear the Steak: Preheat a cast iron skillet until smoking hot. Pat dry the steak and season liberally with garlic salt and black pepper. Sear 3-4 minutes per side for medium-rare, basting with pan juices as it cooks. Rest 5-7 minutes before slicing thin against the grain. While resting, mix one cup sour cream with 2 heaping tablespoons of fresh (refrigerated) grated horseradish (more or less to taste). Don't skip this ingredient but rather go lightly if you are not usually a horseradish fan. Assemble and Finish: Spread the black garlic puree liberally on each crostini (if using whole cloves, peel off the skins and use the back of a sturdy fork to smash the cloves on a plate).Top with caramelized onions, slices of steak, and a generous sprinkle of gruyere. Broil briefly until the cheese melts. Serve: Top with the sour cream mixture, a sprinkle of crispy onions, scallions, and a nasturtium leaf or petal if available. Enjoy with a glass of Capo Creek Open Mic Red Blend for the perfect pairing!
