1poundpeppercorn steak, or regular steak, cut of your choice
1-2tbsp black and white peppercorns, crushed
1 1/2tbspunsalted butter
8ouncesgoat cheese
1tbspfresh chives, chopped
1clovegarlic, crushed
handful of spinach or arugula leaves, washed and trimmed
1/2cupbalsamic vinegar
1cupblueberries
1/3cuppure maple syrup
Additional fresh chives, chopped, for topping
Instructions
For peppercorn steak, rub the crushed peppercorns into the steak, pressing them lightly to ensure they stay while cooking. Melt butter in saucepan on high heat and cook approximately 2-3 minutes per side. (can be grilled as well)Steak should be medium rare for crostini. Remove from heat, tent loosely with foil and let rest while you prepare the other ingredients. Slice thinly after 10 -15 minutes.
Preheat oven to 350 and brush baguette piece lightly with olive oil. Place on baking sheet and toast for 5-7 minutes until golden. Remove.
You can slice the goat cheese or whip it. To whip put in food processor or use mixer, adding chives and garlic. Whip until fluffy. 1 – 2 minutes.
Combine balsamic vinegar, blueberries and maple syrup in saucepan and bring to a boil before reducing heat to low and simmer for 5 minutes. Mixture should stick lightly to spoon.
Assembly:Place one spinach leaf on each baguette piece followed by a generous dollop of goat cheese. Place one slice of steak on top of cheese, and drizzle with blueberry/balsamic sauce. Top with chopped chives.Serve immediately