Bavette Steak Bruchetta, With Parmesan Cream Drizzle

Crostini

1. Make the Bruschetta: In a medium bowl, combine diced tomatoes, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Stir well and allow flavors to meld while preparing the remaining ingredients.
2. Prepare the Crostini: Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8–10 minutes or until golden brown. Rub each warm slice with the cut side of a garlic clove.
3. Make the Parmesan Cream: In a small saucepan over medium-low heat, warm heavy cream until steaming but not boiling. Whisk in Parmesan cheese and black pepper until smooth and creamy. Keep warm.
4. Cook the Steak: Remove bavette steak from the refrigerator 30 minutes before cooking. Pat dry and season evenly with salt, pepper, and garlic powder. Heat a cast-iron skillet over high heat. Add olive oil and sear steak for 4–5 minutes per side, or until the internal temperature reaches 130–135°F for medium-rare. Transfer to a cutting board and rest for 10 minutes.
5. Slice the Steak: Slice the bavette thinly against the grain.
6. Assemble: Arrange crostini on a serving platter. Layer sliced steak over the crostini. Top each piece with bruschetta mixture and drizzle lightly with Parmesan cream. Finish with fresh basil, flaky sea salt, and a drizzle of balsamic glaze if desired. Serve immediately while the crostini remains crisp and the steak is warm.