Blackberry Crostini

1

PREHEAT grill to high for 10 minutes.

2

CLEAN grill grates.

3

REDUCE grill heat to medium (425°F – 450°F).

4

PLACE 1 package (6 ounces) of blackberries into a small saucepan.

5

ADD 1/4 cup balsamic vinegar.

6

BRING to a boil over medium heat.

7

ADD 1 ½ tablespoons unsalted butter.

8

ADD 1/2 teaspoon kosher salt.

9

STIR to combine.

10

REDUCE heat to low.

11

LET SIMMER 10 minutes.

12

MASH and STIR blackberries until a jam like consistency.

13

SET ASIDE blackberry mixture.

14

PLACE 1 tablespoon finely ground coffee into a small bowl.

15

ADD remaining 1 teaspoon kosher salt.

16

ADD 1 teaspoon coarse ground black pepper.

17

STIR to combine and SET ASIDE coffee mixture.

18

PAT DRY 1 pound skirt steak or ribeye steak using paper towels.

19

RUB steak evenly on all sides with coffee mixture.

20

DRIZZLE 2 teaspoons neutral oil over all sides of steak.

21

SLICE baguette into 1/2-inch slices.

22

PLACE steak onto hot grill.

23

COOK about 5 minutes.

24

FLIP steak and COOK 3 – 5 minutes longer until desired doneness (for medium rare: 125°F internal temperature using an instant-read thermometer).

25

TRANSFER steak to a large dish.

26

COVER with foil and ALLOW steak to rest about 8 minutes.

27

PLACE baguette slices onto grill and COOK both sides until golden.

28

ARRANGE baguette slices on serving platter.

29

SLICE steak into thin slices and RESERVE juices.

30

DRIZZLE crostini with steak juices.

31

PLACE 1 – 2 pieces of steak onto each baguette slice.

32

SPOON blackberry mixture over steak.

33

GARNISH with thinly sliced serrano or Fresno pepper, if desired.

34

GARNISH with a sprinkle of flaky sea salt, if desired.

35

SERVE immediately.