Recipe: Steak, Brie and Roasted Cranberry Crostini

This recipe comes from Canadian musician-turned-chef Dennis Prescott, host of Netflix’s Restaurants On The Edge and author of the bestselling 2017 cookbook, Eat Delicious, and was inspired by his favourite SiriusXM holiday channel, Holly. It’s a flavourful and interesting option for a holiday lunch or even a light dinner. Pair with something fruity and young, such as a great Okanagan rosé.

Steak, Brie, and Roasted Cranberry Crostini

Makes 10 to 12 appetizer servings 

Espresso Chili Steak 

2 X 1 ½-inch thick striploin steaks, at room temperature 

2 tsp chili powder

2 tsp smoked paprika 

2 tsp ground espresso 

2 ½ tsp dark brown sugar 

Zest of one lemon, grated on a microplane

Sea salt and fresh cracked black pepper 

2 Tbsp grapeseed (or other neutral) oil 

2 Tbsp butter 

2 garlic cloves 

2 sprigs rosemary 

Roasted Cranberries 

2 cups fresh cranberries

2 Tbsp minced fresh rosemary leaves

2 Tbsp bourbon 

2 Tbsp pure maple syrup 

Zest of ½ lemon, grated on a microplane

Pinch of sea salt 

Basil Vinaigrette 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped

2 cups packed fresh basil leaves 

Zest of ½ lemon, grated on a microplane 

Juice of ½ a lemon 

1 Tbsp champagne vinegar 

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

Create your Crostini:

2 baguettes, sliced

Olive oil 

1 to 2 large wheels brie, sliced 

3 Tbsp minced fresh basil leaves 

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. 

Then, dry rub the steak. In a small bowl, combine the spices, ground espresso, lemon zest, and brown sugar. Season the spice rub to taste with a generous pinch of salt and pepper, and mix well. Coat the steaks well with the rub. Let steaks sit at room temperature for at least one hour before cooking.

Next, prepare cranberries. On a greased baking dish, combine the cranberries, rosemary, bourbon, and maple, then season with a pinch of sea salt and mix well. Bake for 25 to 30 minutes, or until blistered and bubbling. 

Then make the Basil Vinaigrette. In a high-powered blender, combine the shallot, garlic, basil, lemon zest and juice, and champagne vinegar, and season with sea salt and pepper. With the machine running on low, slowly drizzle in the olive oil until the vinaigrette is thick and emulsified. 

Lightly coat each side of your baguette slices with olive oil, then toast until golden and crisp on both sides. 

Steak time. Heat a large skillet over medium-high heat and get it as hot as the sun. You want it rocking hot. Open any kitchen windows and turn on your hood fan (trust me).  

Add your grapeseed oil to the pan, then add steaks and immediately set a timer. Every minute on the minute, flip the steaks. At the seven-minute mark, go in with your butter, garlic, and rosemary. While constantly basting the steaks in your garlicky rosemary butter, and always flipping on the minute mark, cook the steaks until they reach an internal temperature of 130 degree F (this is perfect for medium-rare, as the internal temperature of the steaks will continue increasing as they rest). Rest at least seven minutes before carving into very thin strips. 

Build crostini on toasted baguette slices by adding a slice of both brie and steak, a drizzle of basil vinaigrette, a few cranberries, and a sprinkle of fresh basil. Serve.