Besides dip, crostini is my favorite party finger food. I realized I hadn’t made some in a while, and the perfect opportunity came up last week when some friends were hanging out at my place for an hour before we all went out for the night. I wasn’t originally planning to go Thai with this, and just do marinated steak with a cauliflower mash, but as I was coming up with a marinade idea, I realized I had a jar of red curry paste and a can of coconut milk kicking around. The flavors immediately came together in my head and I went for it. Everyone loved them!
Once it is browned, I added the coconut milk to the pan just to make sure to get all the browned bits off.
After the cauliflower is cooked, food process it until smooth, adding more coconut milk if needed.
The meat is marinated in the curry paste with a little lime and fish sauce.
Serve on some toasted bread. Yummmm.
A little scallion brightens it up a bit.
Perfect finger food for your next get together!
Red Curry Steak and Cauliflower Crostini
- 1 pound sirloin tips
- 4 tablespoons red curry paste
- fish sauce
- lime juice
- 1 head cauliflower
- 2 cloves garlic
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- green onion
- Marinade steak tips in a store bought red curry paste, with a splash of fish sauce and lime juice, for about an hour or 2.
- Chop up a head of cauliflower and toss it onto a baking sheet with some olive oil and 2 whole garlic cloves. Roast at 500 for about 20 minutes, stirring once or twice, until brown and tender.
- Mix the coconut milk and the 1 tablespoon of curry paste in a small bowl. Pour the coconut milk mixture on to the pan to deglaze and scrape up all those browned bits stuck to the pan.
- Put the cauliflower and juices into a food processor and process until smooth, adding more coconut milk if needed.
- Finally, grill the steak to medium and slice against the grain. Toast up some baguette slices, and top with the cauliflower, steak, and a few slices of green onion.