Recipe from Christin of @christincreativeco on Insta
A couple weeks ago I shared the menu that my dad and I made for my mom for Mother’s Day, and this was the recipe I made for our family lunch before I headed back to Pittsburgh. I was scrolling through Instagram a few days before Mother’s Day, and stumbled across a pic on Christin’s profile of these steak and pineapple crostini. I showed the pic to my mom and she practically started salivating (I mean who doesn’t love grilled pineapple??), so I knew I had to make it.
I was a little worried because I’ve never actually made steak before? But it was a success! I was planning on grilling everything outside, but it was absolutely pouring, so I utilized our broiler and everything turned out delicious.
This dish is surprisingly super easy and would make a perfect Sunday brunch, date night, or summer BBQ dish. So definitely try it out and give Christin a follow!
Spicy Steak and Charred Pineapple Chutney Crostini
Ingredients
- 1 French or Italian style Baguette
- 1 1/2 pound flank steak
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 tablespoon salt (or to taste)
- 1/4 teaspoon cumin
- 2 tablespoons olive oil
- One pineapple
- Handful of fresh cilantro
- 1/4 of a medium sized red onion
- 2 cloves fresh garlic
- 1/2 fresh lime
- 1/2 fresh habanero (no seeds)
Instructions
Steak:
- Combine spice mix in a bowl
- Drizzle olive oil on flank steak, rub in spice mix, and let marinate at least 30 minutes.
- Grill steak or broil on high about 5 minutes per side for medium rare.
Pineapple
- Cut the top and base off of the pineapple. Run knife down the sides to peel off the skin, then slice pineapple into rings.
- Grill pineapple or broil on high 1-2 minutes per side or until char marks appear. Cut into small chunks and add to a bowl.
- Chop the red onion, garlic, and cilantro and add to pineapple.
- Cut the habanero and remove the seeds, chop into small pieces, and add to pineapple mixture.
- Squeeze half a lime and mix together.
Assembly:
- Slice the baguette at an angle, about 1/2 inch thick, and toast.
- After resting 5-10 minutes, slice flank steak against the grain, about 1/4 inch thick.
- Top each piece of toast with a slice of flank steak and some pineaple chutney, and serve!
College Cooking with Celia 