Looking for a delicious and impressive appetizer? These Iberico Hanger Steak Tostas are just what you need! Juicy, grilled Iberico hanger steak is paired with creamy burrata and tangy blue cheese, all topped with a fresh chimichurri sauce and a sprinkle of chives. Served on toasted baguette slices, these tostas are the perfect blend of flavors and textures, making them an ideal starter for any meal. Enjoy this simple yet sophisticated dish that’s sure to impress your guests!

Recipe for Grilled Ibérico Hanger Steak Tostas with Burrata, Blue Cheese, and Chimichurri

Ingredients:

• 1 pack of Campo Grande Ibérico Hanger Steak
• 1 baguette, sliced
• 2 ball of burrata
• 3 tablespoons crumbled blue cheese
• 3 tablespoons chimichurri sauce
• 2 tablespoon chopped chives
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil to brush the bread. 

Instructions:

1. Prepare the Steak:Preheat your grill to medium-high heat (about 400°F). Temper the meat at room temperature 1h before cooking.Season the Ibérico Hanger Steak with salt and pepper on both sides.Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare (internal temperature should reach 145°F).Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
2. Prepare the Tostas:While the steak is resting, brush the baguette slices with olive oil on both sides.Grill the baguette slices for about 1-2 minutes per side until they are toasted and have grill marks.
3. Assemble the Tostas:Place a slice of burrata on each piece of grilled baguette.Add a few slices of the grilled hanger steak on top of the burrata.Sprinkle with crumbled blue cheese.Drizzle a small amount of chimichurri sauce over the steak and cheese.Garnish with chopped chives.Que aproveche!