Thanksgiving Steak and Chimichurri Cracker Appetizer
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Hey there, it’s Chef Jay! 🥩✨ Here’s your new party favorite, Thanksgiving Steak & Chimichurri Crackers! Juicy, butter-basted New York strip piled on crisp crostini, drizzled with a zesty herb chimichurri that packs bright garlic and vinegar punch. 🌿🔥 Every bite’s a little smoky, tangy, and totally addictive, the kind of app that disappears the second it hits the table! 😋🧄
Ingredients
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1 New York strip steak
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2 teaspoons of salt and pepper
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2 tsp ButcherBox Rancher's Steak Seasoning
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1 tablespoon of olive oil
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2 cloves of garlic
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3 sprigs of thyme
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3 leaves of sage
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2 tablespoons of butter
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8 Crustinis, sliced toasted bread, or crackers
Quick chimichurri sauce:
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Handful of parsley and a handful of cilantro
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Two garlic cloves
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1/2 of olive oil
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2 tbsp of red wine vinegar
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Teaspoon of butcher box lemon pepper seasoning
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1 teaspoon of dried oregano
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Half a teaspoon of red pepper flakes
Mise en Place 🔪
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Cast-iron or stainless-steel skillet
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Chef’s knife & cutting board
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Tongs
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Spoon (for basting)
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Small mixing bowl
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Sheet tray (if making crostini)
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Parchment paper
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Brush (for olive oil)
Directions
Prep 🥒
Remove the steak from the fridge 1 hour before cooking to bring it to room temperature.
Pat dry and season all sides with salt, pepper, and ButcherBox Steak Seasoning.
Smash the garlic and prepare thyme and sage sprigs.
Roughly chop parsley and cilantro; peel 2 garlic cloves.
Slice bread and prepare olive oil, salt, pepper, and garlic for rubbing.
How to Cook 🍳
Preheat oven to 400°F (200°C).
Arrange bread slices on a parchment-lined sheet tray. Drizzle lightly with olive oil and season with salt and pepper.
Bake for 15 minutes, until golden and crisp. While warm, rub both sides with a garlic clove. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Once hot, add the steak and flip every 30 seconds for about 2 minutes total to build even color.
Add butter, garlic, thyme, and sage.
Tilt the pan and baste the steak with the melted butter for 1 minute.
Remove the steak to a cutting board and let it rest for 5–10 minutes.
In a small bowl, combine parsley, cilantro, and minced garlic.
Add olive oil, red wine vinegar, lemon pepper seasoning, oregano, and red pepper flakes.
Stir to combine. Taste and adjust seasoning as needed.
Slice the rested steak into thin slices. Place a slice on each crostini or cracker.
Spoon chimichurri sauce over the top. Serve immediately and enjoy the perfect bite!