Ok, I’ve become obsessed with peppercorn steak! All those years of not eating meat – what was I thinking! I decided my diet needed to consist of more protein and when I tasted the new peppercorn steaks at Nicholyn Farms, I was bowled over. They come pre-seasoned and fabulous and the cuts are just the right size for one person – filling but not feeling stuffed! Come on, you know you always overdo it with the steak, right? And then afterwards you’re sitting around patting your tummy and asking “What did I just do to myself?” ha!
With the holiday weekend here, (in Canada) this is a another way to include steak in your meal without overdoing it. A warning though – these little creations are not for the faint of heart – they’re messy and sloppy and you’ll want to rip into them like a caveman so be sure you’re serving them to friends and not the boss or someone you want to impress. But oh man, are they delicious!
You can do this with any type of steak and it doesn’t have to be spiced with peppercorn but it certainly adds that extra bite. Likewise with the greens – I used spinach leaves but feel free to use anything you have handy. Arugula would be a scrumptious substitute.
I added some fresh herbs to the goat cheese and whipped it to give it some fluffiness. The blueberry/balsamic sauce came together in 4 minutes with a simple addition of maple syrup.
Some fresh chives on top with a few pea tendrils strewn about make for an attractive presentation, don’t you think? Along with the herbs, the blueberries are fresh picked from Barrie Hill Farms and were beyond delicious. I’m smacking my lips again just thinking about the taste!
Another bonus about making these delectable little bites is that you can convince the grill master in your family to help out. The more, the merrier – right?
I’ve been told by American friends and family that we have too many long weekends in the summer. Is that really possible?! Americans need to lobby for that extra August holiday – we celebrate summer on the first long weekend of each August. And I suppose it’s also a celebration of surviving our winters, ha! Cheers, everyone!
- 1 baguette, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 pound peppercorn steak, or regular steak. Your choice of cut.
- 2-3 tablespoons black and white peppercorns, crushed
- 1.5 tablespoons unsalted butter
- 8 ounces goat cheese
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, crushed
- handful of spinach or arugula leaves, washed and trimmed
- ½ cup balsamic vinegar
- 1 cub blueberries
- ⅓ cup maple syrup
- Additional fresh chives, chopped, for topping
- For peppercorn steak, rub the crushed peppercorns into the steak, pressing them lightly to ensure they stay while cooking. Melt butter in saucepan on high heat and cook approximately 2-3 minutes per side. (can be grilled as well)Steak should be medium rare for crostini. Remove from heat, tent loosely with foil and let rest while you prepare the other ingredients. Slice thinly after 10 -15 minutes.
- Preheat oven to 350 and brush baguette piece lightly with olive oil. Place on baking sheet and toast for 5-7 minutes until golden. Remove.
- You can slice the goat cheese or whip it. To whip put in food processor or use mixer, adding chives and garlic. Whip until fluffy. 1 - 2 minutes.
- Combine balsamic vinegar, blueberries and maple syrup in saucepan and bring to a boil before reducing heat to low and simmer for 5 minutes. Mixture should stick lightly to spoon.
- Place one spinach leaf on each baguette piece followed by a generous dollop of goat cheese. Place one slice of steak on top of cheese, and drizzle with blueberry/balsamic sauce. Top with chopped chives.
- Serve immediately