Grilled Steak Crostini with Blue Cheese and Caramelized Onions #SundaySupper #GrillTalk
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 18 crostini
Tender filet marinated in bourbon and brown sugar then grilled to medium rare and placed on crostini with caramelized onions and blue cheese.
For the steak:
  • 2 (8 oz) Certified Angus Beef brand Filet of Sirloin
  • ½ c. bourbon
  • ⅓ c. brown sugar
  • 2 garlic cloves, minced
  • 1 t. black pepper
  • 1 t. salt
For the caramelized onions:
  • 2 T. butter
  • 1 T. sugar
  • 2 large onions, thinly sliced
For the blue cheese sauce:
  • 1 T. butter
  • 2 garlic cloves, mined
  • ¼ c. milk
  • ½ c. crumbled blue cheese
  • 1 t. pepper
For the crostini:
  • 1 French baguette
  • 2 T. chives, minced
  1. In a large container combine the bourbon, brown sugar, garlic cloves, black pepper, and salt. Add the steaks, turn once, cover and refrigerate for 2-3 hours. Do not leave the steaks in the marinade any longer than that.
  2. When you are ready to make the crostini heat the grill to medium high heat.
  3. Preheat the oven to 375 degrees. Cut the baguette into 1 inch slices. Toast in the oven for 5 minutes.
  4. In a medium skillet melt the butter for the caramelized onions over medium heat. Add the sugar and onions and reduce heat to medium low. Cook for 20 minutes, stirring occasionally.
  5. Meanwhile, place the steak on the grill and cover. Cook for 5-7 minutes per side or until the internal temperature reaches 135 degrees. Remove from heat and allow to rest for 5 minutes before slicing.
  6. While the steaks are cooking melt the butter for the blue cheese sauce in a small saucepan over medium heat. Add the garlic cloves, milk, crumbled blue cheese, and pepper. Stir occasionally until the blue cheese is melted. Remove from heat.
  7. When ready to make the crostini thinly slice both filets.
  8. Spread 1 teaspoon of blue cheese sauce over each crostini. Place 1 slice of beef on top of the blue cheese sauce and top with several caramelized onions. Sprinkle with chives.
  9. Serve immediately.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at