810 432-8431


  • 1 large 1 ½ inch thick sirloin steak
  • 1 large baguette, sliced
  • DeLallo Extra Virgin Olive Oil
  • 2 balls of burrata cheese
  • Handful of fresh basil
  • 1 (9.88-oz.) jar DeLallo Italian Tomato Bruschetta
  • Juice of ½ a lemon
  • Sea salt and freshly cracked black pepper


  1. First, prepare the steak. Season well on all sides with sea salt, transfer to a large plate, then bring to room temperature for about 1 ½ hours before grilling. Add a generous portion of freshly cracked black pepper, coating the steak.
  2. Preheat a grill over high heat.
  3. Drizzle each piece of sliced baguette with olive oil, then grill until golden brown and toasted, with char marks on both sides. Set aside.
  4. Grill your steak until cooked through to your desired doneness. For medium-rare, about 4 ½ minutes per side. Rest for at least 5 minutes before carving into thin strips.
  5. Build crostinis on the toasted baguette with a generous portion of the tomato bruschetta, a dollop of creamy burrata, a piece of sliced steak, and fresh basil. Top each crostini with a drizzle of fresh squeezed lemon and an extra hit of sea salt and cracked black pepper, and serve.