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EFFICIENT HOLIDAY CROSTINI WITH MUSHROOM-SPICED STEAK AND CREAMY CHICKPEA PURÉE

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EFFICIENT HOLIDAY CROSTINI WITH MUSHROOM-SPICED STEAK AND CREAMY CHICKPEA PURÉE

EFFICIENT HOLIDAY CROSTINI WITH MUSHROOM-SPICED STEAK AND CREAMY CHICKPEA PURÉE

A clever recipe designed to stretch one ribeye steak (here a 500 g flap steak) to feed several guests with delicious, visually stunning crostini. Earthy mushroom and chili-spiced beef, paired with a smooth chickpea purée and fresh herbs, served on grilled baguette slices.

🕒 Prep Time: 4+ hours (marinating)

🍳 Cook Time: 15 min
🍰 Servings: 6 guests (approx. 20 crostini)

Ingredients

Crostini:

  • 1 long baguette (about 20 slices)
  • 1 garlic clove
  • Olive oil, for brushing

Mushroom-Spiced Beef:

  • 1 slice flap steak (approx. 500 g, 2.5-3 cm thick)
  • 30 g dried porcini mushrooms
  • 15 g whole black peppercorns
  • 1 tsp chili flakes
  • ½ tbsp sugar
  • 1 tbsp salt
  • 2 tbsp olive oil

Chickpea Purée:

  • 250 g cooked chickpeas (+100 ml cooking water)
  • 25 g butter
  • 25 g olive oil
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper

To Assemble:

  • 20 small basil leaves
  • 20 small baby spinach leaves
  • Flaky sea salt (Maldon or fleur de sel)
  • Extra virgin olive oil for drizzling

Instructions

  1. Prepare the spice mix: In a small grinder or coffee grinder, pulverize dried porcini mushrooms until powdery. Add black peppercorns and chili flakes; pulse briefly to coarsely grind, leaving some visible pepper pieces. Mix in salt and sugar. This yields about 5-6 tbsp seasoning—store unused portions in an airtight jar.
  2. Marinate the beef: Rub steak evenly with 2 tbsp olive oil, then generously coat with 1 tbsp mushroom spice mix. Cover and refrigerate for at least 4 hours. Remove 15-30 minutes before cooking to reach room temperature.
  3. Prepare the chickpea purée: If using refrigerated cooked chickpeas, warm them with cooking water until hot. Alternatively, use canned chickpeas and heat with some of the canning liquid. In a blender or food processor, combine chickpeas, butter, olive oil, lemon juice, salt, and pepper. Blend adding water gradually until smooth, creamy, and spreadable. Adjust seasoning and lemon juice to taste.
  4. Prepare the baguette: Slice diagonally for larger surface area. Brush one side lightly with olive oil.
  5. Heat a grill pan. Grill baguette slices first on oiled side until light grill marks form (1-2 min), then briefly on the other side (30 sec). Transfer to serving platter, oil side up. Rub each slice with garlic to desired intensity.
  6. Cook the steak: In the still-hot grill pan, cook steak 3 minutes per side for medium-rare. Rest on cutting board for 4-5 minutes, then slice thinly against the grain. Cut slices in half if too long to fit bread.
  7. Assemble crostini: Place beef slices in a bowl. Add black pepper, chili flakes, 1 tbsp extra virgin olive oil, basil leaves, and spinach leaves. Toss gently with a pinch of flaky salt.
  8. Using a teaspoon, place a heaping scoop of chickpea purée on one end of each baguette slice. Dip spoon in olive oil and press an indentation in the purée. Drizzle a few drops of olive oil into each indentation.
  9. Arrange beef and herbs on the remaining side of each crostini. Sprinkle cracked black pepper and flaky sea salt over the assembled crostini.
  10. Serve immediately and enjoy!

💡 Tips

  • Pulverize dried mushrooms finely for a deep earthy flavor.
  • Let steak rest before slicing for maximum juiciness.
  • Prepare chickpea purée fresh or shortly before serving for best texture.

🎉 Perfect For

  • Holiday parties and gatherings
  • Elegant finger foods
  • Stretching a single premium steak across many servings