Grilled Steak Crostini with Blue Cheese & Balsamic Jam

Perfectly seared flank steak rests on a tangy blue cheese spread, finished with a spoonful of sweet, warm balsamic onion jam over grilled baguette slices. It’s an effortless dish that brings bistro style to your grill party!

TIPS TO GET THE BEST OUT OF THIS RECIPE

On salting steak: Do not salt the steak more than 15 minutes before cooking, as salt draws out moisture and can prevent a good sear. Either salt immediately before grilling or at least 40 minutes ahead so the meat reabsorbs its juices.

Make-ahead tip: The balsamic onion jam and blue cheese spread can both be made up to 3 days in advance and kept in the fridge. Just let them come to room temperature before assembling.

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Grilled Flank Steak & Blue Cheese Spread with Balsamic Onion Jam on Grilled Crostini

Prep time: 25 MinCook time: 25 MinInactive time: 10 MinTotal time: 1 Hour

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Ingredients

Balsamic Onion Jam

• 1 large yellow onion, thinly sliced (up from 1 medium)
• 1 1/2 tbsp olive oil
• 2 tbsp balsamic glaze
• A pinch of salt

Blue Cheese Spread

• 4 oz blue cheese, crumbled
• 4 oz cream cheese or sour cream
• 1 medium clove garlic, minced
• 1 1/2 tsp minced green onion
• 1 1/2 tsp fresh lemon juice
• Salt and pepper to taste

Steak & Bread

• 11–12 oz flank steak (about 3/4 lb)
• 12 slices French baguette, cut 1/2-inch thick
• 1 1/2 tbsp olive oil, divided
• 1/3 tsp coarse salt
• 1/3 tsp black pepper
• 2 tbsp diced green onion for finishing

Instructions

Balsamic Onion Jam

1. Cook onions: Heat 1 1/2 tbsp olive oil in a skillet over medium heat. Add the sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until soft and deeply caramelized.
2. Add glaze: Stir in the 2 tbsp balsamic glaze and cook for another 1–2 minutes until glossy and combined. Remove from heat and set aside.

Blue Cheese Spread

1. In a small bowl, mash together the 4 oz blue cheese, 4 oz cream cheese, 1 minced garlic clove, 1 1/2 tsp minced green onion, and 1 1/2 tsp fresh lemon juice until smooth. Season with salt and pepper to taste; set aside.

Grill Steak, Bread & Assemble

1. Prep & grill steak: Season the flank steak with 1/3 tsp salt and 1/3 tsp pepper. Brush grates with oil and grill over high heat for about 4–5 minutes per side for medium-rare. Transfer to a cutting board to rest for 5–10 minutes, then slice thinly against the grain into 12 pieces.
2. Grill bread: Lightly brush both sides of the 12 baguette slices with olive oil. Grill for 1–2 minutes per side until light grill marks appear and edges are crisp.
3. Assemble: Spread a generous layer of blue cheese spread onto each crostini. Top with a slice of grilled flank steak, a spoonful of warm balsamic onion jam, and a sprinkle of diced green onions. Serve immediately.

Notes

On salting steak: Do not salt the steak more than 15 minutes before cooking, as salt draws out moisture and can prevent a good sear. Either salt immediately before grilling or at least 40 minutes ahead so the meat reabsorbs its juices.

Make-ahead tip: The balsamic onion jam and blue cheese spread can both be made up to 3 days in advance and kept in the fridge. Just let them come to room temperature before assembling.

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