Steak tomato brie crostini

Ingredients

• 500 grib fillet
• 8 slicesbread, such as sourdough or pane di casa
• 150 gBrie
• 250 gbaby or vine tomatoes
• 3 tbsp (45 ml)olive oil
• to tastesalt
• 3anchovies
• 2 tsp (10 ml)capers
• 1 tbsp (15 ml)lemon juice
• 150 mlolive oil
• 1 clovegarlic, crushed
• 15 g (½ cup)parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C.

2. 2

   Heat the barbecue

   Heat the barbecue to 300°C.

3. 3

   Blend the salsa

   Put the anchovies, capers, lemon juice, 150 ml olive oil, crushed garlic and parsley in a mini food processor and blend.

4. 4

   Roast the tomatoes

   Halve the tomatoes and put them in a non-stick, ovenproof frying pan. Drizzle with olive oil and season with salt, then roast at 160°C for 15–20 minutes; the time will vary with the size of the tomatoes.

5. 5

   Cook the steak

   Season the steak generously and drizzle it with oil. Cook on the barbecue at 300°C for 2–3 minutes per side, or until its internal temperature is about 52°C for medium-rare.

6. 6

   Rest the steak

   Take the steak off the barbecue, place it on a wire rack, cover loosely with foil and rest for 5–8 minutes.

7. 7

   Grill the bread

   While the steak rests, drizzle the bread with olive oil and grill until golden brown.

8. 8

   Slice the steak

   Cut the steak into slices about ½ cm thick.

9. 9

   Assemble the crostini

   Put a slice of Brie on each piece of warm bread, then top with some tomatoes and slices of steak.

10. 10

    Finish and serve

    Drizzle with the salsa and serve. Alternatively, arrange everything on a platter and let everyone help themselves.

What are steak tomato Brie crostini?

Crostini are small toasted pieces of bread topped with savoury ingredients. This Australian-inspired version brings together grilled steak, roasted tomatoes and Brie, finished with a punchy herb and caper salsa.

It works as a sharing dish because the warm bread and toppings can be assembled just before serving, or laid out for guests to build themselves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 836 calories, 35g protein, 5g carbs, 77g fat.

The bread supplies most of the carbohydrates, while the rib fillet contributes protein and the Brie and olive oil provide much of the fat. Serve with a crisp green salad or extra fresh vegetables to add colour and crunch to the plate.

The salsa brings balance

Anchovies and capers give the parsley salsa a salty, savoury edge, while lemon juice adds brightness. Blending them with olive oil makes a spoonable dressing for the rich cheese and beef.

Taste the salsa before serving; the anchovies and capers are already salty, so it may not need extra seasoning.

Roast the tomatoes gently

Halving the tomatoes exposes their centres to the heat and helps them soften as they roast. Their juices make a sweet, tender contrast to the toasted bread and salty salsa.

Check them from 15 minutes onwards, as smaller tomatoes may be ready sooner than larger ones.

Get the steak timing right

The recipe uses a very hot barbecue and a short cooking time, so have the steak ready to cook as soon as the barbecue is hot. For medium-rare, the stated target is about 52°C in the centre.

Resting the steak for 5–8 minutes before slicing gives you time to grill the bread and helps keep the slices juicy.

Look for golden bread

Grill the bread until its surface is golden and crisp while the middle still has a little softness. That sturdy texture helps each slice hold the Brie, tomatoes and steak.

Keep an eye on the slices as they grill; bread can colour quickly over high heat.

Serve while warm

Add the Brie to the bread while it is still warm so the cheese softens slightly. Top with the tomatoes and steak, then spoon over the salsa just before serving.

For a casual meal, arrange the components separately and let everyone assemble their own crostini.

Recipe notes & tips

• Bring the steak out of the fridge before cooking so it is not very cold when it goes on the barbecue.
• Use a meat thermometer to check for the recipe's approximate 52°C medium-rare target.
• Keep the salsa ingredients ready before you start cooking the steak.
• Slice the Brie while it is cool, when it is easier to handle.
• Grill the bread as the steak rests to make the most of the resting time.

Variations

• Choose another bread: Use a firm country-style loaf that can hold the toppings.
• Use cherry tomatoes: Halve them and start checking for tenderness at 15 minutes.
• Make it less salty: Reduce the capers or anchovies in the salsa.
• Add fresh herbs: Blend a little extra parsley into the salsa.
• Serve as a platter: Arrange the bread, Brie, steak, tomatoes and salsa separately for a help-yourself meal.

Common mistakes to avoid

• Skipping the rest: Rest the steak for 5–8 minutes before slicing so it is not cut straight from the heat.
• Overcooking the tomatoes: Check them from 15 minutes, since smaller ones may cook sooner.
• Cutting the steak too thickly: Slice it to about ½ cm so it sits neatly on the crostini.
• Leaving the bread unattended: Watch it closely on the grill because it can turn from golden to burnt quickly.
• Adding too much salt: Taste the salsa first, as anchovies and capers bring plenty of savouriness.

How to store

Store leftover steak, tomatoes, salsa and bread separately in covered containers in the fridge for up to 2 days. Reheat the steak and tomatoes gently, and toast the bread again before assembling; the assembled crostini are best eaten straight away.

Frequently asked questions