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Chili - Rubbed Beef on Crisp Parmesan Toast



  • 1 large round loaf of bread -italian or french style
  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1/4 cup light brown sugar
  • 2 tablespoon ground dried ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 pound ny cut strip steak, cut into 8 oz steaks
  • Preparation

    Baking Directions:


       Cut the bread into half inch slices, cutting each slice in half again.

    Brush the bread slices lightly with 1/4 cup olive oil, place on a cookie sheet and dust each slice of bread generously with parmesan cheese.

    Place into an oven pre-heated to 350 °F, and toast for 6-7 minutes, until the bread lightly browns and the cheese toasts to a crisp finish.

    The cheese toasts may be cooled and stored in a tightly covered container at room temperature for up to 5 days.


      Combine the sugar, chili powder, cumin, salt and pepper to make the dry rub for the beef.

    This holds at room temperature for several weeks and may be made in large batches.


    Season the steaks with the chili rub and cook over high heat in a pre-heated grill pan or over an outdoor fire until the desired internal temperature—about 3 minutes a side for medium rare.


    Allow the beef steaks to cook for several minutes before slicing crosswise into ¼ thin slices5. Place each beef slice onto a slice of parmesan cheese toast and pass as an hors d’oeuvres