• 1 loaf French baguette
  • 2 tablespoons butter
  • 1 pound sirloin tips, cut into bite size pieces
  • 1 cup crumbled blue cheese
  • 2 tablespoons milk
  • 3 cloves garlic
  • 1 cup balsamic vinegar
  • salt and pepper
  • fresh herbs for garnish


  1. Preheat oven to 350 degrees.
  2. Slice baguette into 1/2 inch slices on the diagonal.
  3. Melt the butter in a small dish and brush each piece of bread.
  4. Smash 1-2 cloves of garlic and rub on the bread.
  5. Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
  6. 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.
  7. 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.
  8. Heat a greased grill pan over medium-high heat.
  9. Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
  10. 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.

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