Grilled Steak and Tomato Crostini
Looking for a fun summer grilling recipe? Grab some steak and tomatoes and whip up a batch of this Grilled Steak and Tomato Crostini!
This Grilled Steak and Tomato Crostini post is sponsored by AdapTable Meals, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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We’re heading into one of my favorite months of the year – crostini month! The idea for crostini month, also known as August, came about several years ago when we had more garden tomatoes than we knew what to do with. We were eating tomatoes at every meal, and we were barely making a dent! That’s when it hit me – crostini.
Crostini are a great way to use up extra tomatoes. And since it’s grilling season here in upstate New York, I like to toss the bread on the grill to add extra flavor. Often-times, we pile that grilled bread with fresh mozzarella, tomatoes and basil. It’s easy, and it’s delicious.
Lately, however, I’ve been seeing a bunch of really fun crostini ideas – and that got me thinking. What can I do to up our crostini game? Then it hit me – add steak!
Grilled Steak and Tomato Crostini
This Grilled Steak and Tomato Crostini starts with thick slices of rustic bread that get brushed with olive oil and grilled for a couple of minutes. After that, just add diced tomatoes, fresh mozzarella (I used mozzarella pearls this time) and tasty grilled steak. This easy summer recipe is perfect for an appetizer with friends. Or you could also serve up a couple slices of crostini along with a side salad as a meal. Either way, this is a flavor-packed recipe that’s sure to be a crowd favorite!
For these Grilled Steak and Tomato Crostini, I used AdapTable Meals’ Smokey Bourbon Sirloin Steaks. Have you seen AdapTable Meals’ products? Their lineup features a variety of beef and pork products…and all of them are already seasoned or marinated. That means you’ve got instant flavor – fast!
With Robbie heading into kindergarten this year, we’ve noticed that our weekday evenings are becoming shorter and shorter. By the time I pick him up from summer camp, get him a quick bath and then get him changed into pj’s, I feel like the evening is almost over…and I haven’t even started dinner yet!
We find that AdapTable Meals’ pre-seasoned and marinated meats are the perfect option for busy weeknights! Take these Smokey Bourbon Sirloin Steaks, for example. I literally took these sirloin steaks and put them straight onto the grill. Super easy. Super flavorful. And while the steaks were grilling, I whipped up that easy tomato, mozzarella and basil mixture. The entire meal came together in a flash – just what I need on these busy nights!
Not only are these Smokey Bourbon Sirloin Steaks delicious, but they are gluten-free and include zero artificial ingredients. Many times, convenience and quality are inversely related. That’s not the case here! These Grilled Steak and Tomato Crostini feature fresh, high-quality ingredients, and they come together in a jiffy.
If you’re looking for a fun grilling appetizer or meal idea, then put these crostini on the list! And check the AdapTable Meals store finder to find their products near you. Happy grilling!
Did you make these Smokey Bourbon Sirloin Steaks at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Grilled Steak and Tomato Crostini
Ingredients
- 1 pint cherry tomatoes quartered
- ¼ cup fresh basil cut in chiffonade style
- 3½ Tbsp olive oil divided
- 1 tsp dried oregano
- 8 oz. fresh mozzarella pearls
- 1 12-oz. package AdapTable® Smokey Bourbon Beef Sirloin Steak
- 1 loaf rustic bread Italian, peasant, etc.
- ½ tsp kosher salt
- ¼ tsp black pepper
- {optional} chopped Italian parsley for garnish
Instructions
- Preheat grill to medium-high (~375°F) heat.
- Using a medium mixing bowl, add tomatoes, basil, ½ Tbsp of olive oil, oregano and mozzarella pearls; toss until well combined. Set bowl aside.
- Grill steak for 3-4 minutes per side, or until internal temperature reaches 145°F. Remove steak from grill and let rest for at least 3 minutes.
- Reduce grill to medium (~325°-350°F) heat.
- Cut steak into ¾”-1” cubes; set steak aside.
- Slice bread into ¾”-1” thick slices. Brush tops of slices with remaining 3 Tbsp of olive oil.
- Grill slices for 1-2 minutes per side, or until slightly crispy.
- Remove slices from grill and top with tomato mixture and steak. Sprinkle tops of crostini with salt and pepper.
- {Optional} Sprinkle tops of crostini with chopped Italian parsley before serving.
Looking for more tasty grilling ideas? Check out these other favorites, too:
Will be making this soon can i use vegan cheese and mushrooms as am a vegan can i use my new air fryer or oven as i dont have grill at home perfect for my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hey Ramya! I do think you could use your new air fryer here. I haven’t tried that myself, but let me know how it turns out??
will do and dm you if i make this and air frying this instead of grill
Isn’t the answer always “ADD STEAK!”??? Looks great and sounds like a perfect combo–just wish my tomatoes would hurry up and ripen!!!
The answer is ALWAYS “add steak!” I’m right there with you, Debbie. 🙂 I’m shocked your tomatoes aren’t in full-on jungle mode yet – you’re quite hot out there in the plains, and tomatoes like hot! But, yes, put this one on the menu for when those tomatoes come in!
mozzarella pearls sound very enticing. is it like bocconcini? ie small balls of fresh mozzarella. this is making me hungry david …
Yes indeedy, Sherry! Mozzarella pearls are little balls of fresh mozzarella. I’d guess there are about 1/2″ (err..1-1.5 cm) in diameter. They’re fun for adding to salads…and crostini! 🙂
I had little faith I would be able to find that steak product here, but I did! It’s at a kind of out-of-the-way store, but I will make the trek. I don’t have a gas grill, but my cousin does, so I’ll make this at her house. I have a Weber charcoal kettle, which I love when I do use it, but seldom go to the trouble to fire it up. Thanks for this great idea and for introducing ne to these grill ready steaks!
That is so awesome that you can find these Smokey Bourbon Sirloin Steaks in your area, Kim! They’re quite tasty no matter how you serve ’em, but I’m partial to this idea of piling the steak on top of crostini. And I hear ya on charcoal grills – they do take more time, but just think how good the taste will be once these steaks come off! 🙂
Loving the steak streak you’re on! This looks like such a delicious summer appy!
Haha – thanks so much, Michelle! I’m all about anything and everything grilled these days. Well, that and summer desserts, too. 🙂
You know me (You should at least!) I am a huge fan of bruschetta and crostini. Let’s be completely honest – I can easily eat bread drizzled with oil without any extra toppings 🙂 And while I love sweet & savoury variations with fruit and berries, we all know there’s nothing better than a savoury toast, right? And this crostini look and sound splendid and so inviting! I mean I am inviting myself for this party 🙂
Yes! I was actually thinking of you when I made this crostini, Ben – you inspired me! 🙂 I’m 100% with you about bread and olive oil. I think I can make that a meal by itself! This crostini turned out quite well – in fact, we’ve made it again since I posted this recipe. It’s going to be a summer staple here now I think!
These crostini are gorgeous David! Making August crostini month is absolutely genius. Such a great way to use all those delicious tomatoes! I so relate to the realization that the weekday evenings will just be getting shorter and shorter. (My daughter starts kindergarten this fall as well!). These crostini are the perfect way to get a delicious homemade meal in, even on a busy weeknight. 😋
No way – your daughter starts kindergarten this fall, too? So you know what things are like in the evenings! Robbie is in summer camp at the same school where he will be going in the fall, so we’re getting used to the evening routine. I highly recommend putting crostini on the menu, Shannon! A good hearty grilled slice of bread is the perfect base for all sorts of fun toppings. 🙂
I’m glad you’re all about the grilling at the moment! We’ve honestly had one of the best summers I can remember here in Scotland David and I’ve been grilling most days. Running out of ideas though, so now you’ve brought me this delicious grilled steak and tomato crostini recipe to try out. With Lynne still working from home this is a great lunch idea for us!
I remember you saying that this summer has been good over there in Scotland – that’s awesome! I’m glad you’ve got the grill out regularly. There are so many fun grilled recipes out there, and we love playing around with them. A savory crostini is a great idea for lunch. Those thick slices of grilled bread are great for all sorts of toppings! I hope the summer continues to be a good one over there – and I hope you keep that grill lit! 🙂
These steak and tomato crostini look and sound amazing, David! I’d love to make a meal of them.
Oh, these crostini are perfect for a summer meal, Marissa! In fact, we’ve made them again after posting this recipe. They’re fun and tasty! 🙂
Now this is my type of crostini! Beefy and meaty
You can say that again, Raymund! These are some mighty tasty crostini!