A steak crostini inspired by complex Cambodian flavors, perfect as a game day appetizer or turned into a sandwich.
- 8 oz rib eye steak
- French baguette
- 1 C thinly sliced radishes
- 1/2 C shredded carrots
- 1/2 C shredded red cabbage
- 1 bunch cilantro
- 1/2 C rice vinegar
- 1/4 C sugar
- 1 tsp black peppercorn
- 1/4 C honey
- 1 tsp ground ginger
- 1 Tbsp hard grain mustard
- 1/2 C olive oil
- 1/2 C soy sauce
- 1/4 C apple cider vinegar
- 1 tsp garlic powder
- 2 green onion
- 1 lime
- 2 green onions
- In a mixing bowl, combine honey, olive oil, soy sauce, garlic powder, ginger, mustard and cider vinegar.
- Whisk together and add to ziplock bag along with ribeye steak.
- Refrigerate to marinate for at least an hour (or overnight).
- In a sauté pan over medium heat, combine rice vinegar, sugar, peppercorns along with 1/2 c water and cook for 3 minutes.
- Remove from heat and add thinly sliced radishes and allow to cool to room temperature.
- To cook steak, heat skillet over high heat and cook in skillet for 3 minutes on each side.
- Remove from heat and allow to set for 5-6 minutes.
- To assemble:
- Slice baguette into 1/4 in slices, place on baking sheet and toast in oven for 5 minutes under broiler.
- Remove and top with shredded cabbage, shredded carrots and sliced radishes, then fresh cilantro.
- Slice steak on the bias as thinly as possible and top each crostini with a few slices.
- Serve with a gochujang sauce or your favorite BBQ.