STEAK APPETIZER WITH CARAMELIZED ONION AND BOURSIN® GARLIC & FINE HERBS CHEESE
If you're looking for a delicious appetizer, then this steak on potato chip topped with Boursin® Garlic & Fine Herbs Cheese is perfect!
Provided by Chef Billy Parisi
Categories Appetizer
Number Of Ingredients 10
Steps:
- Add the butter to a medium-size sauté pan over low heat and cook the onions with the sugar for 30-35 minutes or until very soft and caramelized. Finish by mixing in the balsamic vinegar.
- Keep warm.
- In the meantime, add enough oil to go up to 2" on a medium-size pot and heat over medium heat until it reaches 350°.
- Add 6-10 potato slices at a time and cook for 1-2 minutes or until brown on both sides. Cook in batches until all the potato slices have been fried. Set on a paper towel and season with salt and pepper.
- Season the steaks on each side with salt and pepper and then add 1-2 tablespoons of cooking oil to a medium-size sauté pan over high heat.
- Once the oil begins to smoke lightly, add in the steaks and turn the heat down to medium-high and cook for 3-4 minutes per side for medium-rare internal temperature. Set the steaks aside on a plate and rest for 2-3 minutes before thinly slicing.
- To Plate: Place a few pieces of arugula on a chip and then layer on with a slice of cooked steak, caramelized onion, and Boursin® Garlic & Fine Herbs Cheese. Add on optional garnish of finely sliced chives and red bell pepper.
Nutrition Facts : Calories 82 kcal, Carbohydrate 3 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 51 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
17 EASY STEAK APPETIZERS TO WOW YOUR GUESTS
Elevate your next dinner party with these savory steak appetizers. Tender, juicy, and bursting with flavor, you and your guests will crave these again and again.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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