There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins on this simple, perfect canvas. Craving steak? You know what to do.
- 12 slices ciabatta bread
- 8 ounce thick sirloin steak
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon cracked black pepper
- 1/2 garlic clove, crushed
- 1/2 tablespoon balsamic vinegar
- Handful rocket (arugula) leaves
- Small chunk parmesan
For the crostini
Heat a griddle pan over a high heat until really hot. Toast both sides of the bread on the griddle, then set aside. Rub the steak all over with 1/2 tablespoon of the oil and press the pepper into both sides. Cook the steak on the hot griddle for 2-3 minutes on each side, depending on the thickness. It should be nicely browned on the outside and pink in the middle. Remove and set aside to rest for 5 minutes.
Meanwhile, put the garlic into a small bowl. Sprinkle over a pinch of salt and mash to a paste. Stir in the vinegar and the remaining oil.
Thinly slice the steak. Top each slice of ciabatta with some rocket, a few strips of steak and a drizzle of the dressing, then shave over some Parmesan.