Recipe By: Laura Lorenz
Serves: see note*

Hanger steak or Ribeye*
Olive oil (for crostini)
Kosher Salt and pepper (for seasoning your steak)
Crumbled blue cheese
Balsamic glaze/reduction (homemade or store-bought)*
Roasted red peppers (cut into strips)*
Microgreens (kale or arugula are my favorite for this recipe)

Cut the baguette into (roughly) ½ inch slices. Lightly brush with olive oil and place under the broiler until toasted (this happens fast).

I used a hanger steak for this recipe, but a ribeye would be a great substitute. Make sure your steak is room temperature before grilling. Then, salt and pepper your steak liberally (I use Kosher salt and fresh cracked pepper). Oil your grill and cook until desired doneness. I recommend med-med rare, which for a hanger steak that is roughly 4-5 minutes per side. Let your steak rest for at least 10 minutes after grilling. This helps all those delicious juices stay inside the meat when you cut it. When the time comes to slice, cut against the grain.

On a crostini lay a piece of steak, then top with a slice of roasted red pepper, a few crumbles of blue cheese, a small handful of microgreens, and then finally a drizzle of balsamic glaze.

*Hanger steak is my preferred cut for this dish, fits perfectly on top of the crostini
*I love to make my own balsamic glaze. Super easy. You just add balsamic to a small saucepan and reduce it by half (if you want it thicker, reduce it a little more). To reduce the balsamic, you simmer it for roughly 10-20 minutes, stirring continuously. Once reduced and is coating the back of a spoon, I add a touch of honey and turn off the heat. Stores do sell balsamic glaze already prepared as well.
*Feel free to roast your own peppers but the ones in the jar work perfectly as well.
*I did not list a serving size because this recipe is completely customizable to any amount. Perfect for a small dinner party or a large get together.