Sirloin Crostini with Tomato Chutney and Curry Sour Cream recipe provided by the Certified Angus Beef® brand.

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Sirloin Crostini with Tomato Chutney and Curry Sour Cream

Servings 16

Start your party in an impressive way with this Sirloin Crostini with Tomato Chutney and Curry Sour Cream recipe. Your guests will love pan-seared steak, rich chutney, and creamy sauce on toasted baguette slices.

Ingredients:

  • 1 pound Certified Angus Beef ® top sirloin steaks
  • 1/2 cup sour cream
  • 1/2 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon mustard seeds
  • 2 teaspoons kosher salt, divided
  • 1/4 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1 (14-ounce) can finely diced tomatoes
  • 1 tablespoon molasses
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon coarse black pepper
  • 1 large baguette, sliced in 1/2-inch slices (approximately 16)
  • 3-4 tablespoons butter, melted

Instructions:

  1. In a mixing bowl, whisk together sour cream and curry powder; refrigerate.
  2. Heat 1-teaspoon olive oil in a medium saucepan over medium-high heat; sauté minced shallots and garlic for 2 minutes. Reduce heat to medium and add bay leaf, cinnamon stick and mustard seeds, sauté for 2 minutes or until mustard seeds begin to pop. Add 1-teaspoon salt, vinegar, sugar, tomatoes, molasses and cayenne to pan and bring to a boil. Reduce heat to low and simmer chutney 40 minutes, stirring occasionally.
  3. While chutney simmers, season sirloin with remaining 1-teaspoon salt and 1/2-teaspoon black pepper. In a pan, add remaining 1-teaspoon olive oil, pan sear sirloin steak over medium-high heat for 3-4 minutes per side or until internal temperature is 125°F for medium rare. Allow steak to rest 5 minutes while toasting bread.
  4. Spread melted butter on baguette slices and toast in oven broiler until lightly browned.
  5. Slice sirloin in 2-inch by 1/4-inch slices. Build crostini by spreading 1-tablespoon chutney on each baguette slice, topping with a sirloin slice and a dollop of curried sour cream.

Sautéing

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