Steak Crostini

Yana, babushkacooking.com

Total Time 1

Servings 12

12 slices of baguette Slice diagonally, so that you have a bigger surface area in each piece
1 6 oz sirloin steak 1 inch thick
1 Tb high smoke point oil for searing (such as avocado oil)
salt, freshly ground black pepper
1 large yellow onion
1 garlic bulb
1 Tb butter
1/4 tsp salt
drizzle balsamic vinegar
2 oz blue cheese crumbles Roughly a teaspoon per piece
drizzle balsamic vinegar reduction

Peel and rinse the onion. Cut in the middle. Place cut size down on a cutting board, cut in half and then slice into strips. It will cook down significantly.
Peel the garlic bulb and peel all cloves.
Melt the butter in a pan over medium heat. When hot, add garlic and onions. Sprinkle with salt and give a light drizzle of balsamic. Balsamic vinegar will have a strong smell when it contacts the hot pan so make sure not to lean in and smell.
Cook, stirring occasionally until browned. In case it starts burning, add a little more butter or lower the heat.

Cut lengthwise, and then again. Cut each half in three pieces so you end up with 12 equally sized pieces. Sprinkle with salt and freshly ground black pepper on all sides.
Preheat a pan over medium heat and add oil with a high smoke point. When hot, add all pieces and cook until seared on all sides. When done, move to the plate lined with a paper towel.

Put all baguette pieces on a baking sheet and drizzle lightly with olive oil. To avoid waste, place them closely to each other.
Broil for 3 minutes or until golden.
When done, take out of the oven and top each piece with a teaspoon of blue cheese crumbles, steak, and caramelized onions & roasted garlic in that order.
Broil for a couple of minutes or until the cheese is melted.
After placing on a serving platter, sprinkle lightly with flaky salt and freshly ground black pepper.
Enjoy!