Smoked Steak Crostini

Begin by seasoning your steak on both sides. Season generously, with salt and pepper. Let the steak sit at room temperature as you heat up your grill. Lately I have only been working with charcoal because I think it adds a bit more flavor to the meat. So however you are grilling, whether it be charcoal or gas, get the grill to a medium to high heat so you can get a nice sear on the steak.

Put the steak on the preheated grill and sear the steak on one side, cooking for about three minutes, then flip, add the soaked wood chips on top of the charcoal, cover the grill, and cook the steak for an additional four minutes. You are looking for about 140 degrees F for the steak. When you have reached that temperature, I typically use my finger to check doneness by pressing on the steak. A meat thermometer can be dangerous because if you poke a hole in the steak, it will let out all of those delicious juices.

When the steak is done, remove from the grill, place on a plate, tent with some aluminum foil, and let it REST for about 20 minutes.

During the rest time, preheat your oven to 350 degrees F.

Brush olive oil onto the top of each piece of sliced baguette and place slices onto a large baking sheet.

Place the baking sheet into the oven for about 15-20 minutes or until the baguette slices are a light golden brown.

Remove the baking sheet from the oven. Rub the garlic clove onto the top of each crostini and sprinkle just a pinch of salt and pepper onto each one.

Take your blue cheese and add a bit to each crostini.

Slice your steak very thinly, across the grain. Try a piece and promise to wait to eat another piece before serving your guests.

Add a slice of steak on top of each cheese covered crostini. Top with a spinach leaf. Serve.

I cannot tell you what the reaction was when I served these. Everyone loved them. So try these out for your next party and I guarantee everyone will be talking about them. Enjoy.