Slice baguette into 1/2 inch slices on the diagonal.
Melt the butter in a small dish and brush each piece of bread.
Smash 1-2 cloves of garlic and rub on the bread.
Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
Pour balsamic vinegar into a small sauce pot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set aside.
Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside.
Heat a greased grill pan over medium-high heat.
Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
To assemble the crostini, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.