Steak Crostini Appetizer (Print Version)

# Ingredients:

01 - Filet mignon steaks, 2-inch thick, 2 pieces.
02 - Italian or French baguette, cut in 1/2-inch slices.
03 - Roasted red peppers, chopped, 1 cup.
04 - Fresh parsley, chopped, 1/2 cup plus 2 teaspoons.
05 - Red wine vinegar, 1/4 cup.
06 - Smoked paprika, 2 teaspoons.
07 - Fresh garlic cloves, peeled, 5.
08 - Fresh lemon juice, 1/4 cup.
09 - Black pepper, 1/4 teaspoon plus to taste.
10 - Salt, 1/2 teaspoon plus to taste.
11 - Korean chili flakes, 1/2 teaspoon.
12 - Olive oil, 1/2 cup plus extra for brushing.
13 - Unsalted butter, room temperature, 10 tablespoons.
14 - Large onions, thinly sliced, 2.
15 - Balsamic vinegar, 1 tablespoon.
16 - Brown sugar, 1 tablespoon.
17 - Garlic, very finely minced, 1 teaspoon.

# Instructions:

01 - Blend peppers, parsley, vinegar, paprika, garlic, lemon, spices until smooth. Slowly mix in oil. Set aside.
02 - Cook sliced onions in butter with salt for 20 minutes until golden. Add sugar and vinegar, cook 2 more minutes.
03 - Mix soft butter with minced garlic and chopped parsley until well combined.
04 - Heat grill to 500°F. Season steaks with salt and pepper. Grill 4-5 minutes per side for medium-rare. Rest 10 minutes before slicing thin.
05 - Brush baguette slices with oil. Bake at 400°F for 1-2 minutes per side until golden.
06 - Top each crostini with onions, garlic butter, sliced steak, and chimichurri sauce.

# Notes:

01 - Can make components ahead.
02 - Best served within 2 hours.
03 - Perfect for parties and special occasions.

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