Espresso-Rubbed Steak and Honey-Gorgonzola Crostini

This crostini offers a sophisticated blend of savory and sweet, with a hint of earthy bitterness from the coffee. Tender, espresso-rubbed steak provides a deep, smoky flavor that is perfectly balanced by the creamy, pungent Gorgonzola and a drizzle of sweet honey. It's an elegant appetizer that elevates the classic steak and cheese combination.

Meat & Poultry

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

Method

Preheat 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.
In 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.
Heat 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.
Remove steak from skillet, tent with foil, and let rest for 5-7 minutes before thinly slicing against the grain.
To assemble the crostini, spread a small amount of crumbled Gorgonzola cheese onto each toasted baguette slice.
Top each with a slice of the espresso-rubbed steak.
Drizzle generously with warmed honey and sprinkle with fresh chopped chives.
Serve immediately.

Chef's Tip & Pairing

The robust, dark fruit notes of a California Zinfandel or a full-bodied Malbec will complement the smoky, earthy flavors of the espresso-rubbed steak beautifully.

From the Tini Crostini Collection