If there’s anything that we love more than a mouthful of meat, we have yet to find it. Especially the Brazilian, juicy and lightly browned variety in particular. We are of course talking about steak… You dirty, tacky pervs.
These little morsels are delightful appetizers that come together with minimal effort, and are real “party pleasers” (which coincidentally was also John’s nickname in college). The only partygoers that would pass these up would be your smug vegetarian friends, and who invited them anyway?!
makes 20-30 appetizers
- about 1 pound steak *we used a London Broil cut
- 1 ½ cups plain greek yogurt, divided
- 1 ½ tablespoons fresh dill, finely chopped
- 2 large cloves garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
- 20-30 crostinis, or a baguette sliced into 3/4″ sections and toasted
Rub meat with 1/2 cup of yogurt on all sides and leave at room temperature for 1 hour. Sear on grill preheated to medium-high heat (or you can place it under a broiler on high as well) for 4-6 minutes per side, or until desired doneness is achieved. We like medium-rare for our steaks.
Set steak aside and let rest at least 10 minutes. When meat has cooled, finely slice it across the grain into thin sections, then slice then into smaller “ribbons”.
Meanwhile, combine 1 cup of yogurt and all remaining ingredients (except crostinis) in a small bowl and mix well. This can be made up to one day ahead.
To assemble crostinis, spread about a tablespoon or so of dill sauce over crostini and top with a desired amount of slivered steak.