Steak & Burrata Crostini

By Flannery Team

Elevate any occasion with our irresistible steak and burrata crostini recipe. We use tender slices of succulent hanger steak atop crispy-garlicky baguette slices and creamy burrata, finished with green onions and a drizzle of balsamic glaze. While we’ve kept the flavors straightforward to spotlight the remarkable taste of the hanger steak, rest assured, it’s a guaranteed hit with any crowd.

Steak & Burrata Crostini



  • 24 oz Flannery Midwestern Hanger Steak
  • 1 tsp salt and pepper
  • 1 Tbsp olive oil
  • 1 large or 2 small baguettes, sliced
  • 2 cloves garlic
  • 8 oz burrata
  • Green onions or chives and balsamic glaze for garnish


Preheat oven to 350 degrees.

Remove steak from refrigerator, and allow it to come to room temperature, about 1 hour. Pat dry, and season with salt and pepper.

Slice the baguette into 3/4 inch slices and arrange on a baking sheet. Toast for about 8-10 minutes. When removed from the oven, rub the garlic clove against each piece of toasted bread.

Heat a cast iron skillet and drizzle with olive oil. Add the steak and sear on all sides, about 2 minutes each side, about 8 minutes total. Transfer steak to a sheet pan and bake in the oven for 3-4 minutes, until it reaches medium-rare (about 130 degrees) or to desired doneness.

Remove steak from the oven, transfer to a cutting board and let rest for about 10 minutes before slicing.

Assemble crostini with a spoonful of burrata, steak, thinly sliced green onions and balsamic glaze. Season with finishing salt to taste. Serve immediately.