Espresso-Rubbed Steak and Honey-Gorgonzola Crostini

Ingredients

• •1 baguette, thinly sliced
• •8 ounces beef tenderloin or flank steak
• •2 tablespoons finely ground espresso
• •1 tablespoon brown sugar
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •2 tablespoons olive oil
• •4 ounces Gorgonzola cheese, crumbled
• •3 tablespoons honey, warmed
• •Fresh chives, finely chopped

Prep Steps

1. 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and toast for 8-10 minutes minutes until golden and crisp. Set aside.
2. 2In a small bowl, combine the ground espresso, brown sugar, smoked paprika, and garlic powder. Rub this mixture generously over all sides of the beef tenderloin or flank steak.
3. 3Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the espresso-rubbed steak for 3-4 minutes per side for medium-rare, or until desired doneness.
4. 4Remove steak from skillet, tent with foil, and let rest for 5-7 minutes before thinly slicing against the grain.
5. 5To assemble the crostini, spread a small amount of crumbled Gorgonzola cheese onto each toasted baguette slice.
6. 6Top each with a slice of the espresso-rubbed steak.
7. 7Drizzle generously with warmed honey and sprinkle with fresh chopped chives.
8. 8Serve immediately.