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

For best results use Certified Angus Beef ® brand

Sirloin Crostini with Tomato Chutney and Curry Sour Cream

Servings 16

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 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

Sautéing - Certified Angus Beef® brand
Follow @CertAngusBeef