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Curtis Stone's Steak Crostini with Arugula Pesto

Cook Time:
5 mins
Prep Time:
25 mins
makes 12 crostini

Chef notes

These meaty bites are one of my favorite appetizers to make because they're easy to put together but still include super fresh and flavorful ingredients. They're so satisfying and perfect for a lighter lunch or a great starter to an evening meal. 


Pickled Onions
  • 1 red onion, thinly sliced (about 1 cup)
  • 1/4 cup fresh lemon juice
  • 1/4 cup distilled white vinegar
  • 1 teaspoon kosher salt
Arugula Pesto
  • 1 cup (lightly packed) fresh arugula
  • 1/2 cup (lightly packed) fresh basil leaves
  • 1/3 cup pine nuts or almonds, toasted
  • 1 lemon, peel finely grated
  • 1 clove garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 loaf ciabatta bread
  • 2 tablespoons olive oil
  • 1 ribeye steak, cooked to medium-rare doneness, chilled
  • 1 cup fresh arugula


For the pickled onions:

In small bowl, combine onions, lemon juice, vinegar and salt. Cover and refrigerate for at least 20 minutes, stirring occasionally. Transfer to a jar and refrigerate until ready to use.

For the pesto:

Blend the arugula, basil, nuts, grated lemon peel and garlic in food processor until nuts are finely chopped. Add cheese and slowly blend in oil. Season with salt and pepper. Set pesto aside.

For the crostini:


Preheat oven to 400 F.


Thinly slice ciabatta crosswise into 12 slices (about 1/4-inch thick) and arrange slices in a single layer on a large baking sheet. Brush with oil and season with salt and pepper. Toast in the oven for 5 minutes, or until they are slightly golden. Cool completely.


Trim excess fat from cooked steak. Cut meat crosswise into thin slices.


Arrange remaining arugula atop crostini. Top with steak slices, then drizzle the pesto over the steak. Top with some drained pickled onions and serve right away.