Chimichurri Steak & Burrata Crostinis

Chimichurri Steak & Burrata Crostinis. Toasted thick-cut bread topped with creamy fresh burrata, grilled filet mignon, and avocado chimichurri. Garnished with fresh basil leaves and sprinkled with lots of fresh cracked pepper. The perfect appetizer for Saturday night to kick off the start of grilling season !!

Fun spring appetizers make the weekends so much better. Especially when the weather is sunny and 75. And it’s officially the last day of winter. Except in my mind it’s already been spring for weeks. In my mind the start of spring is March 1st. But technicallyyyyyy….spring starts tomorrow.

This appetizer is the perfect way to welcome spring and the start of grilling season. This thick-cut bread is grilled until perfectly charred and toasty. Topped with creamy fresh burrata, grilled filet mignon, and Avocado Chimichurri. Garnished with fresh basil leaves and sprinkled with lots of fresh cracked pepper.

The colors and flavors of the grill make this perfect for a springtime Saturday. And chimichurri with steak…especially in the spring is the perfect combo.

Happy Saturday and cheers to the last day of winter !! Hope you’re all celebrating with good food and fun cocktails to officially welcome the new season.

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Ingredients

For the Crostini

• 6 - 8 slices thick-cut bread

• 5 tablespoons olive oil; divided

• salt and pepper

• 2 (6 ounce) filet mignon steaks

• 8 ounces burrata; sliced

• fresh basil leaves for serving

For the Avocado Chimichurri

• 1/3 cup olive oil 

• 1 cup fresh parsley

• juice of 1 lime 

• 1/8 teaspoon cayenne pepper 

• 1/4 teaspoon red pepper flakes 

• 1/2 teaspoon oregano 

• 1/2 teaspoon salt 

• 1/4 teaspoon pepper 

• 1 avocado; diced

Directions

1. Drizzle the bread with 2 tablespoons of olive oil. Season with salt and pepper. Heat the grill on high heat. Grill the bread slices for about 1 minute per side. Set aside.

2. Rub the steaks with the remaining 3 tablespoons of olive oil. Season with salt and pepper. Grill for 3 - 4 minutes on each side for medium-rare. Remove from grill and thinly slice.

3. Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings.

4. Assemble the crostinis. Layer each slice of bread with burrata and steak. Drizzle with chrimichurri and additional olive oil. Sprinkle with fresh cracked black pepper. Garnish with fresh basil leaves and serve.