Surf and Turf Crostini with Ribeye Steak, Shrimp, Gorgonzola Mousse, and Caramelized Onions

Votes: 2

Time: 3 hours 10 minutes
Complexity: easily
Servings: 36

Nutritional value per serving:

Calories 135, total fat 9 G., saturated fats 4 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 33 mg, sodium 146 mg, sugar 2 G.

The perfect appetizer for a big celebration. Toasted baguette slices are served with thinly sliced flank steak, gorgonzola mousse, pickled radishes, caramelized onions, microgreens, and shrimp. Pierce all the ingredients with a skewer to keep the crostini together and look elegant.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

2 thick T-bone ribeye steaks (about 700 g)
2 tablespoons unsalted butter
2 cloves garlic, crushed
2 fresh sprigs of rosemary

Gorgonzola mousse

170 g Neufchâtel cream cheese at room temperature
110 g of gorgonzola at room temperature
1/3 cup heavy cream

Crostini

Olive oil to drizzle
1 French baguette, sliced diagonally into 1cm thick slices.
Caramelized Shallots with Bourbon, recipe below
Pickled radishes, see recipe below
Microgreens, for serving
36-40 medium-sized boiled shrimp with tails

Caramelized Shallots with Bourbon

2 tablespoons unsalted butter
8 shallots, thinly sliced
1 tbsp bourbon

Pickled radishes

2 tablespoons champagne vinegar
1 teaspoon of honey
1 teaspoon mustard
6 radishes, sliced into 0.5 cm thick circles.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, shrimps, Gorgonzola cheese, toasts, champagne vinegar, bourbon, shallots, radish

Cooking the dish according to the recipe:

Steak:

Generously salt and pepper the steaks on both sides and let them rest at room temperature for 1 hour.
Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and cook until well-charred, about 4 minutes. Turn the steaks over and add the butter, garlic, and rosemary. Spoon the melted butter over the surface of the steaks constantly. Cook until medium-rare, about 6 minutes more. Set aside, loosely covered with foil, and let rest for 10 minutes before slicing.

Gorgonzola mousse:

Mix the Neufchâtel cheese with the Gorgonzola cheese until smooth. Using a mixer, beat the cream until medium peaks form. Stir into the cheese mixture until smooth. Season with salt and pepper to taste.
Crostini:

Heat a grill pan over medium-high heat.
Drizzle both sides of the baguette slices with olive oil, season with salt and pepper. Grill the slices in a grill pan until lightly golden brown, a few minutes per side.
Assembly:

Slice the steaks thinly across the grain and arrange them on toast, about 4 slices per serving. Top with a dollop of gorgonzola mousse (or pipe it from a piping bag for a fancier look), then top with some caramelized shallots, pickled radishes, and microgreens. Place a shrimp tail-side up on top, securing it with a skewer or toothpick.
Caramelized Shallots with Bourbon:

Melt the butter in a skillet over medium heat. Add the shallots and cook gently for 15-20 minutes. Add the bourbon, cook for about a minute, then season with salt and pepper.
Pickled radishes:

Mix vinegar, honey, and mustard in a bowl and add the radishes. Let sit for at least 1 hour or overnight.