You’ll Need
For the Crostini
1 small sourdough baguette, sliced into 8 thick pieces
2 tbsp extra virgin olive oil
For the Steak
250g sirloin or fillet steak
1 tbsp olive oil
1 tsp sea salt
½ tsp freshly cracked black pepper
For the Whipped Parmesan
100g cream cheese
50g finely grated Parmesan
2 tbsp double cream
1 tsp Dijon mustard
To Finish
4 black garlic cloves, thinly sliced
1 tsp fresh thyme leaves
Balsamic glaze
Parmesan shavings
Micro rocket or rocket leaves
Optional but Dangerous
Truffle oil
Crispy pancetta crumbs
Caramelised shallots
Fresh cracked pink peppercorns
Method
Preheat your air fryer to 200°C.
Brush the sourdough slices lightly with the olive oil and arrange in a single layer.
Air fry for 3–4 minutes, turning once halfway through, until beautifully crisp and lightly golden.
Meanwhile, combine the cream cheese, grated Parmesan, double cream and Dijon mustard until completely smooth and light. Chill until needed.
Pat the steak dry with kitchen paper before rubbing with the olive oil, sea salt and black pepper.
Place the steak into the air fryer and cook at 200°C for:
6–7 minutes for medium-rare 8–9 minutes for medium Turn halfway through.
Remove and allow the steak to rest for 5 minutes, then slice very thinly across the grain.
Spread a generous layer of whipped Parmesan onto each toasted crostini.
Arrange several slices of steak over the top.
Scatter over the sliced black garlic and fresh thyme leaves.
Finish with Parmesan shavings, a light drizzle of balsamic glaze and, if using, a few drops of truffle oil or crispy pancetta crumbs.
Serve immediately while the crostini is still crisp and the steak is warm.