Tender steak marinated in bourbon and brown sugar then grilled to medium rare and placed on crostini with caramelized onions and blue cheese is the perfect dinner party appetizer or Game Day snack.
I've been counting the months until summer. In my small little town it seems as though winter lasts from October through April with one short month of spring and one fabulous month of fall.
Then June through August comes and we have a glorious summer. I love summer for so many different reasons. The first is the weather. I love the sunshine, not having to wear socks, and pulling on a dress every morning.
The second reason is I don't have to work in the summer if I don't want too! This year I chose to work a few weeks but it's only in the mornings and it's only Monday through Thursday.
- sirloin filets
- brown sugar
- garlic cloves
- black pepper
- blue cheese
To Make the Marinade: Combine the bourbon, brown sugar, garlic cloves, black pepper, and salt in a large container or zip top baggie. Add the steaks, turn once, cover and refrigerate for 2-3 hours.
To Make the Caramelized Onions: 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, until the onions have browned and have a sweet smell to them.
To Make the Blue Cheese Sauce: Melt the butter 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 and sauce is desired consistency. Remove from heat.
The last reason I love summer is the food. I enjoy all of the fresh fruits and vegetables, the delicious and easy meals on the grill, and company coming over for picnics and BBQ's. Summertime is definitely my happy time.
One of our favorite things to grill in the summer is steak and what better steak to grill then Certified Angus Beef brand. This is truly my favorite affordable steak brand. It's close in price to store brands steaks but the flavor is so much better.
I also love entertaining in the summer. A few weeks ago we were having friends over for a start of summer party and my husband was making dinner on the grill. I thought it would be fun to make an appetizer on the grill as well.
I pulled 2 Certified Angus Beef brand filets out of the freezer to defrost and then put them in a Bourbon Brown Sugar Marinade. One thing to watch with this marinade is that the steak should only be in the marinade for 2-3 hours, no more.
What is a sirloin filet?
The Top Sirloin Filet steak (or Sirloin Filet steak) is a cut of the leanest, most tender part of the top sirloin. If you can't find a sirloin filet you can use a regular sirloin steak.
Can I make this ahead of time?
No you can't make this appetizer ahead of time. However, you can make the caramelized onions and the blue cheese sauce up to 24 hours ahead of time. Store them in the refrigerator until ready to use. Before using heat the onions in the microwave for 30 seconds. Gently warm the sauce over medium low heat in a saucepan before using.
Can I use a different type of steak?
Sure! Use your favorite steak on this one, just make sure it's tender as you eat this appetizer with your hands, not a fork and knife! Strip steaks, filet, or any type of sirloin would be a good choice.
Do I have to use the bourbon?
If you are worried about the alcohol, it will burn off during the cooking process. If you don't like the flavor of bourbon you can substitute apple juice or white grape juice.
I fired up the grill right before our guests were set to arrive. I started caramelizing the onions and making a simple blue cheese sauce inside and then ran outside to put the filets on the grill.
I let the steaks cook while I finished the onions and blue cheese. Then I flipped the steaks and turned on the oven and popped in the crostini.
I cooked the steak to medium rare then took it off the grill and let it rest. It smelled sweet, spicy, and delicious. When I cut into the meat it was perfectly cooked and super juicy.
More Steak Recipes:
- Grilled Porterhouse Steaks with Garlic Herb Butter
- Grilled Steak Fajitas
- Coffee Rubbed Porterhouse Steaks with Red Wine Chocolate Sauce
- Country Fried Steak
- Steak and Eggs Breakfast Hash
At this point our friends had arrived and all I needed to do was put this tasty appetizer together. I put a little of the blue cheese sauce on each of the crostini slices, topped with a piece of juicy filet and a few caramelized onions, then put a sprinkling of chives on top.
My husband grabbed one as he went to put dinner on the grill and as he bit down he turned to look at me and I could tell how much he loved it. I quickly set out a plate for our guests and they were gone immediately.
The great thing about this recipe is that it's easy to put together so I was able to put together another plate of them in minutes and serve them up. This is a great summer appetizer that will have everyone coming back for more!
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 teaspoon black pepper
- 1 teaspoon salt
For the caramelized onions:
- 2 Tablespoons butter
- 1 Tablespoon sugar
- 2 large onions, thinly sliced
For the blue cheese sauce:
- 1 Tablespoon butter
- 2 garlic cloves, mined
- ¼ c. milk
- ½ c. crumbled blue cheese
- 1 teaspoon pepper
For the crostini:
- 1 French baguette
- 2 Tablespoons chives, minced
- 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.
- When you are ready to make the crostini heat the grill to medium high heat.
- Preheat the oven to 375 degrees. Cut the baguette into 1 inch slices. Toast in the oven for 5 minutes.
- 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.
- 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.
- 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.
- When ready to make the crostini thinly slice both filets.
- 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.
- Serve immediately.
A Hezzi-D Original Recipe
- Chicken Liver Pâté Crostini from Karen's Kitchen Stories
- Grilled Steak Crostini from Hezzi-D's Books and Cooks
- Grilled Vegetable Agrodolce Crostini from Palatable Pastime
- Pork BBQ Crostini from The Freshman Cook
- Raspberry Balsamic Crostini from Jen Around the World
- Roasted Tomato Crostini from Art of Natural Living
- Sun Dried Tomato Tapenade Crostini from That Recipe
- Turkey Barbecue Crostini from Cindy's Recipes and Writings