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Steak Crostini With Cranberry Tapanade

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Steak Crostini with Cranberry Tapanade
2010-12-29 Appetizer
5 31

Grilled steak slices on a crunchy baguette and topped with a colorful tapenade will be the hit of any party. The infused cranberries are the perfect match to capers, olives, and spices.

  • Servings: 8


1 cup Dried Cranberries
1 cup Tequila
5 Tbsp Olive Oil, divided
2 Large Sweet Onions, julienned
2 lb Flat Iron Steak
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 tsp Cinnamon
1 Shallot, finely minced
1 cup Kalamata Olives, pitted and chopped
¼ cup Chopped Capers
1 Lime, juice and zest
1 Tbsp Chopped Basil
1 Tbsp Chopped Mint
1 Baguette, sliced
2 Tbsp Finely Chopped Chives


Preheat oven to 350 degrees. Heat a grill, or grill pan, to medium high.

In a bowl, combine dried cranberries and tequila; set aside until ready to use. In a saute pan, add 1 tablespoon olive oil. Add the onions; season with salt and pepper. Cook on medium, stirring often until caramelized, about 20 minutes; set aside. While onions are cooking, drizzle 1 tablespoon olive oil over steak. In a bowl, combine cumin, coriander, and cinnamon. Rub mixture over both sides of steak and season with salt and pepper. Place on hot grill pan and cook 4 minutes per side for medium rare. Let rest 10 minutes before slicing. In a bowl, combine the shallot, olives, capers, lime juice and zest, basil, mint, reserved Craisins (adding some of the soaking liquid) and 2 tablespoons olive oil. Mix well to combine and set aside. With remaining olive oil, brush one side of baguette slices. Season with salt and pepper, and lightly toast in oven. To assemble, place a piece of steak on top of crostini. Top with cranberry mixture and chives; serve immediately.