08/21/2026
Blueberry and Steak Crostini Recipe by: Tina Cook
What’s Cook’n with the Cooks
Ingredients
Blueberry Sauce
• 2 cups fresh or frozen blueberries
• Leaves from a few sprigs of fresh thyme
• 1 teaspoon lemon juice
Crostini
• 1 baguette or long Italian or French loaf, preferably with a tender crust
• 4 tablespoons salted butter, melted
Steak
• 1 pound Rocking R sirloin steak
• 1 tablespoon avocado oil
• Salt and pepper, to taste
For Assembly
• 1 cup fresh arugula
• 4 ounces crumbled feta cheese
• 3 tablespoons chopped fresh basil
Instructions:
In a small saucepan over medium heat cook the blueberries, thyme and lemon juice down until the berries have reduced to half and turned into a thick sauce. Stir occasionally to prevent them from sticking to the bottom of the pan. Remove from heat and set aside.
Preheat oven to 375 degrees Fahrenheit. Slice bread into 1/3-1/2-inch slices and arrange on a sheet pan. Brush slices with salted butter. Bake for 7-10 minutes, or until golden brown and crispy on top. Set aside crostini. Alternately, you can put it under the broiler for 2-4 minutes instead of baking at 375.
Salt and pepper both sides of the steak. In a cast iron skillet over medium-high heat add the avocado oil and then the steak. Cook steak on both sides for 2-3 minutes for medium-rare. Internal temperature should be 130 degrees Fahrenheit. Remove steak from the skillet and rest for 6 minutes. Slice the steak against the grain into thin strips.
Assemble the crostini:
Arrange a thin layer of arugula on a platter.
Top crostini pieces with several (2-3) slices of steak. Then add blueberry sauce, feta cheese and fresh basil and serve.
Note: If you want to add the arugula to the crostini, place it directly on the bread before you add the steak.
