This was from last night.
I’ve made these steak bites before (for the World Cup). They were awesome so I decided to make them again. One thing that’s kinda crucial for these is the sear on all sides for every bite. It’s a pain to cut up the pieces and cook them like that but the effect is worth it
For the crostini:
Toasted pieces of baguette. Sautéed pine nuts in olive oil. Rubbed garlic on toasted pieces. Placed tomatoes on bread. Place pine nut/oil mixture on top. Very simple.
The real star of the show was the padron peppers. I can’t believe I found them. I think the mistake that most restaurants make with these is they don’t allow the peppers to sauté long enough. These were second only to Toro’s.