This Spicy Steak & Gorgonzola Crostini with Tabañero Extra Hot Sauce is a bold, indulgent appetizer packed with layers of smoky, savory, and spicy flavor! Juicy steak is coated in a sweet and smoky spice rub, broiled to a perfect medium-rare, and layered over crispy toasted bread with melted Gorgonzola cheese. Finished with crunchy garlic chips and a creamy Tabañero chipotle compound butter. Perfect for entertaining or a special occasion!
Ingredients:
- 5 tbsp olive oil, divided
- 8 large garlic cloves, divided
- 2 NY strip or ribeye steaks, about 1 inch thick
- 2 tbsp unsalted butter, room temperature
- 2 tbsp Tabañero Extra Hot Sauce
- 1 tsp chipotle pepper in adobo sauce, minced
- 4 sprigs cilantro, finely chopped
- 2 slices bread, cut long enough to fit the steaks
- 1/4 cup Gorgonzola cheese
- 1 tbsp brown sugar
- 1/2 tsp ground coriander
- 1 tsp chipotle chili powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- Pinch of sugar
Instructions:
- Marinate the Steaks: Season the steaks with salt and place them in a dish with 3 tbsp of olive oil and 4 smashed and chopped garlic cloves. Let the steaks marinate at room temperature for about 1 hour.
- Make the Compound Butter: In a small bowl, mash together the room-temperature butter, Tabañero Extra Hot Sauce, minced chipotle peppers, and chopped cilantro. Set aside.
- Prepare the Spice Rub: In a small bowl, combine the brown sugar, coriander, chipotle chili powder, salt, pepper, smoked paprika, and oregano.
- Season the Steaks: Remove the steaks from the marinade and rub the spice mixture evenly over both sides. Reserve about 1/3 of the spice mixture to season the Gorgonzola.
- Broil the Steaks: Preheat the broiler to high. Place the steaks under the broiler and cook for about 6 minutes per side for medium-rare, depending on thickness and desired doneness.
- Make the Garlic Chips: While the steaks are broiling, thinly slice the remaining 4 garlic cloves. Heat 2 tbsp of olive oil in a skillet over medium heat and sauté the garlic slices with a pinch of sugar until golden and crisp. Remove from the oil and set aside.
- Toast the Bread: Remove the steaks from the oven and let them rest. Place the bread slices under the broiler and toast both sides until golden and crisp.
- Melt the Cheese: Top each toasted bread slice with Gorgonzola cheese and sprinkle with the reserved spice rub. Return the bread to the broiler for about 1 minute, or until the cheese is melted and bubbling.
- Assemble the Crostini: Place each steak over the melted Gorgonzola toast. Allow the cheese to squeeze out slightly, then top with the crispy garlic chips and a small scoop of Tabañero chipotle compound butter.
- Serve: Slice the steak into smaller portions for serving and enjoy warm!
Tip: For the best flavor, let the steak rest before assembling the crostini so the juices stay locked in. The creamy Tabañero compound butter, smoky spice rub, melted Gorgonzola, and crispy garlic chips create the perfect balance of heat, richness, and crunch.
