Recipes

Steak Crostini Recipe with Big Horn Outdoors Infrared Grill

Steak Crostini Recipe with Big Horn Outdoors Infrared Grill
ByWill Liu
Share

Recipe by Kracks Country Cooking

Ingredients:

  • 1–2 Teres Major steaks
  • 1 French baguette (sliced 1/4")
  • Roma tomatoes (sliced 1/4")
  • Fresh mozzarella (sliced)
  • Fresh basil
  • Balsamic glaze
  • Olive oil (splash)
  • Salt, pepper, garlic (SPG)

Instructions:

  1. Rub steak with oil + SPG. Grill on the middle rack of your infrared grill, rotating every 15–20 sec for an even crust.
  2. Move steak to the bottom rack until it reaches 115–120°F. Rest.
  3. Toast baguette slices with olive oil (about 30 sec, until golden).
  4. Slice steak (1/4") and layer: steak → tomato → mozzarella → basil.
  5. Drizzle with balsamic glaze. Optional: return to grill briefly to melt cheese, then finish with extra basil & glaze.

Teres Major is lean, beefy, and pairs perfectly with baguette. Adjust doneness to your preference. Perfect for appetizers, gatherings, or just treating yourself! 

More to Read

Piedmont Outfitters in North Carolina Partnership Big Horn Outdoors® Expands Retail Presence with New Experience at Piedmont Outfitters Big Horn Outdoors® is excited to announce a new retail destination for outdoor cooking enthusiasts. Customers can now experience the brand's popula... As Seen on NBC Daytime: Big Horn Outdoors® Pizza Oven and Infrared Steak Grill Featured on National Television Partnership As Seen on NBC Daytime: Big Horn Outdoors® Pizza Oven and Infrared Steak Grill Featured on National Television Featured on NBC Daytime, the 12-Inch Multi-Fuel Pizza Oven and 16-Inch Infrared Steak Grill demonstrate how Big Horn Outdoors® helps make high-qual... A plate of juicy grilled beef tips with red wine mushroom gravy over white rice, placed in front of a Bighorn infrared grill with a glowing orange heating element. Red Wine Mushroom Gravy Beef Tips on Infrared Grill Master steakhouse-quality beef tips at home! Marinated for flavor, seared fast on an infrared grill, and topped with a rich red wine mushroom gravy.