Steak Crostini With Sundried Tomato Pesto

PhotoRecipe: Steak Crostini with Sundried Tomato Pesto

How does it feel to:

  1. cook in the same kitchen where Bobby Flay shoots the Throwdown?
  2. prepare your own recipe and then feed 1200 people?
  3. do all of it at an event where also Jean Georges, Daniel Boulud, Cesare Casella, Zack Pellaccio and other great chef are invited?
  4. have a great team of fantastic people to help me out?
  5. do all this very close to your own house on the Upper West Side?

Well I had a chance at trying all this 2 weeks ago when I participated to a wonderful event called The New Taste of the Upper West Side.  What a fantastic experience and how many surprises!

Cooking in the Food Network Kitchen where Bobby Flay shoots the Throwdown was awesome and I was blessed with a lot of great people who helped me: Kurt, the bread slicer, Susan the little genie, Graciela for additional help in the kitchen and on location,Lindsay and Gordon the taste testers and crostini decorators, Lynda, who organized everything and volunteered a sizable portion of her living room decorative elements, Robert Skorr and his fantastic (and safe) chafing dishes. IT WAS SOOOOO MUCH FUN!!!

Steak Crostini with Sundried Tomato Pesto

Thank you all for the help and the support I loved every minute of this event… cooking, talking to people and feeling like a real Food Network Star for one day! Maybe I will be a bona fide one soon 😉

Last but not least, here is the recipe of my tasty bite for the New Taste of the Upper West Side: Skirt Steak Crostini with green creme fraische and a sundried tomato pesto.

For the steak:

  • Skirt steak 1 pound
  • Salt and freshly ground black pepper

For the Crostini:

  • 1 cup sour cream
  • 1/4 cup chiffonade basil, parsley, and cilantro
  • Baguette sliced in 1/2 inch slices

For the Pistou:

  • 1 cup sundried tomatoes, not in oil, covered with water, plumped and drained
  • 3 cloves garlic
  • 1/4 cup roughly chopped green onion
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange zest
  • 1/4 cup chiffonade basil, parsley, cilantro chiffonade
  • 1 cup light olive oil
  • Water to thin the pistou, if necessary
  • Salt and a generous pinch of chile peppers

Season skirt steak with salt and pepper, let it sit for a while before grilling.

In the meantime mix sour cream with the chiffonade and refrigerate.

In a blender or mixer mix together the sundried tomatoes, garlic, green onion, lemon and orange juice and zest, chiffonade, olive oil and water, if needed, salt, to taste, and chile peppers.

Preheat the oven to 350 degrees F. Arrange the baguette slices on a sheet pan and bake in the oven until golden brown, about 10 minutes, spread them with equal amounts of the sour cream mixture and set them on a serving tray.

Preheat a grill to medium-high or a grill pan over medium-high heat.

Grill the steak to medium rare, transfer to a plate and let rest for 10 minutes before slicing it against the grain. Place the steak slices on the crostini and drizzle on the pistou.