It’s Burn’s Night next week and everyone will be diving into the haggis, quaffing whisky and quoting Burns as best they can after sinking too much of the golden juice. I thought these steak toasts would make a nice wee change if you are having friends round for a few drinks and want to have something different on Burn’s Night.
These steak toasts would be a great addition to a buffet table with my Burns Baubles, Finnan Fingers and other Scottish nppbles that are featured on this blog and also come (like this recipe for steak toasts) from my book A Wee Taste Of Scotland which is available on Amazon both in hardback and in Kindle format.
Scotland is well known for her beef, especially the wonderous Aberdeen Angus beef and that’s what I’ve used in this easy recipe. I’ve also used my Highlander Mustard which is on this blog, you can use any other mustard but this one has whisky in it so ticks another Scottish box.
When I have people round for drinks and nibbles I love to do things that are pretty substantial and soak up the booze on offer but they also have to be super easy to make. While I enjoy cooking and prepping up food in the kitchen, I don’t like to be trapped there all day getting things ready for a party. Give me easy recipes that I can pull together quickly so I can have time to chill out and get myself into party mode.
These steak toast are also great just as a simple supper dish if you make them full size instead of bite sized as I have done here. This recipe makes size bite sized steak toasts, just up the ingredients for more to suit your needs.
- 6 slices wholemeal bread
- 1 tbsp mustard
- 1 tbap mayonnaise
- 150 g/5 oz beef fillet
- 1 tbsp olive oil
- mixed salad leaves
- 6 slices of red onion
- sea salt and cracked black pepper
- few chillli flakes
- 1/4 tsp dried oragano
- Cut the crusts off the bread and cut each slice into 2 pieces and toast for approximately 1 minute under a hot grill till golden on both sides.
- Mix the mustard with mayonnaise and spread evenly on each slice of toast.
- Heat a heavy based pan and brush the meat with the olive oil.
- Sear beef in hot pan for approximately 2 minutes on each side. Remove from pan, cover and rest for 5 minutes.
- Cut the beef into 6 slices and arrange on the prepared toasts.
- Top with the salad leaves and onion slices.
- Mix together the salt, pepper, chilli and oregano and place in a small bowl for guests to season their own toasts, or just sprinkle on top yourself to save on a bit of washing-up!