Have you ever seasoned your steak with sumac? Well, I tried it very recently and it turned out so good I was wondering why I haven't done that sooner!
Sumac has a tangy taste with hint of citrus. It's an essential to Middle Eastern cuisine and definitely a staple to Iranian cuisine. In Iran Sumac is very common to use in Kebab dishes and I was wondering what happens if I season my steak with it and the result deeply satisfied me. How to make a sumac seasoned steak crostini even better? Add the cheese to it and not any cheese but ricotta cheese. I live ricotta because it can be serve in many different ways. I love to blend ricotta to get a smooth texture and I love to add some sourness to it. This is a simple yet flavorful dish you can be serve as an appetizer and It's come together in no time.
This will gives you 10 crostini, feel free to multiply it if you serving a large crowd.
1 cup ricotta cheese
1 lime zest and juice
1 striploin steak
1 1/2 tablespoons ground sumac
2 teaspoons salt (divided)
2 tablespoons olive oil (divided)
1 tablespoon butter
Preheat the oven to 400F. Thinly slice the baguette about 0.5 inch each. Place the baguette slices on a baking tray with parchment paper. Drizzle 1 tablespoon olive oil on top and bake them in the oven for 10 minutes or until golden brown.
Meanwhile, In a food processor add ricotta cheese, 1 teaspoon salt, zest and juice of a 1 lime. Blend everything for about a minute or until you get a smooth texture. Set it aside.
Season the steak well with the remaining 1 teaspoon salt and 1 tablespoon sumac. Heat a skillet on a high heat. Once it got hot, cook the steak for about about 3 minutes on each side, add the butter in middle of the cooking process. (Doneness of the steak is totally up to you, I like mine medium to medium-rare)
Transfer the steak on a cutting board and let it rest for 5 minutes.
You can either pipe or use a tablespoon to top the toasted baguette with ricotta mixture.
Slice the steak to about 0.5 inch thick and put 1 slice steak on top of each crostini.
Drizzle with the remaining olive oil and sprinkle the sumac on top.
Garnish with cilantro (if using).