- Preheat oven to 350F
- Slice the baguette in 1/2 inch pieces, about 25 slices. Place the slices on a sheet pan and toast in the oven for about 5-10 minutes.
- Pat the steak dry with paper towels and season both sides of the steak with salt and pepper, allow the steak to reach room temperature.
- Heat a cast iron skillet over medium heat with a drizzle of olive oil.
- Add your steak and sear for 2 minutes on both sides. Flip and add butter, garlic and rosemary.
- Tilt the skillet to the side and spoon the hot herb butter over the steak for 1-2 minutes, flip and repeat the same process.
- Remove the steak from the skillet and allow it to rest for 15 minutes before slicing thinly. Reserve the garlic cloves and the butter from the skillet.
- In a food processor, combine feta and greek yogurt. Blend, and while processing, drizzle olive oil through the top opening, until the feta is whipped to a smooth texture.
- In a small bowl whisk together the honey, and the garlic butter reserved from the steak. Add a tsp of warm water to thin it out if necessary.
- Assemble the crostini by adding a dollop of whipped feta, a slice of steak, then honey drizzle onto a slice of the baguette.
Get Free Shipping Nationwide on Orders Over $150 | Local to Richmond? Enjoy Free Delivery on Orders Over $50!
