Make the perfect low carb crostini appetizer with low carb tortilla rounds, topped with the best guacamole and a beautifully seared steak. Top it all off with chimichurri
Crostini to me is a funny word. Basically, it’s just a way to say “toast”. So, this is basically avocado mash on toast, with some delicious steak on top.
And it’s delicious!
Because I eat a lower carb diet, my “toast” or crostini are made up of store bought low carb tortillas that I lightly pan fried. Whether you’re low carb, keto, or gluten free, you can easily customize your crostini to you hearts (and stomachs) desire!
Find the full recipe for this stunning party appetizer below and read on for my helpful tips and tricks for making the best keto crostini and steak too!
- Cast Iron or Grill
- Knife & Cutting Board
- Cookie Cutter
- Frying Pan or Baking Sheet
- Mixing Bowls
The important flavor profile here is the Cranberry Chimichurri. Chimichurri is best when it has had some time to marinade. I also suggest chopping everything by had and not using a food processor (this creates more of an emulsified dressing instead). Finely chop the herbs, shallots, garlic, and the jalapenos. I like to roughly chop the cranberries into small enough pieces that they won’t be too tart when taking a bite of crostini.
I suggest also using a high quality olive oil, season generously, and add a splash of red wine vinegar and fresh lime juice for a little zing! Let the chimichurri rest for a few hours if possible (just keep it covered on the counter).
While the Cranberry Chimichurri rests, prepare the steak. Traditionally, you will often see a flank steak paired with chimichurri. I often use whatever cut looks best at the butcher and also keep sales in mind (NY Strip is pictured).
Not interested in the noted and flavors of cranberry? Try my Easy Fire Roasted Chimichurri sauce too!
I opted to grill my steaks, but this can also be done on high heat in a cast iron skillet too. Season the steak lightly with oil, salt, and pepper only. Cook using your preferred method and to your choice of doneness. Make sure to also let it rest before slicing
You have two ways to approach this appetizer, and can even do a little bit of both if you prefer. The first option, is to slice the steak into 1″ bite sized pieces, spear with a pretty toothpick, and then drizzle on the chimichurri and place on a platter as is.
This is simple, elegant, and also easy! If you want to really step of the crostini game (aka fancy toast or in this case fancy low carb tortillas), cut out small circles from a low carb (or regular) tortilla. I like to do a shallow pan fry to get the tortilla rounds crispy, but you can also bake them for ease.
Once crispy, allow them to cool slightly, then assemble with a bit of mashed avocado, a slice or two of steak, and spoonful of Cranberry Chimichurri right over the top. They look absolutely beautiful on a holiday table, will definitely satisfy your guests, and are a really easy low carb treat. Pair this with my Smoked Horchata Eggnog Cocktail and your hosting skills are going to be next level!
If you loved this recipe, be sure to also check out my Grilled Shrimp & Avocado Salad recipe. This is also a great crowd pleaser and can easily be done inside in the oven too.
- 16 oz. Flank Steak
- Olive Oil
- Salt & Pepper
- 1/3 cup Minced Parsley
- 1/3 cup Minced Cilantro
- 1 Jalapeno Pepper, seeds removed (optional) and minced
- 3 Garlic Cloves, minced
- 1 Shallot, minced
- 1/4 cup Fresh Cranberries, sliced small
- 1 Lime, juiced
- 1/3 cup Red Wine Vinegar
- 2/3 cup Olive Oil
- 1 Large Avocado
- 4 Low Carb Tortillas (I used low carb mission tortillas)
- Avocado oil for pan frying (optional)
1. In a bowl, combine the parsley, cilantro, garlic, jalapeno, shallots, and cranberries. Add in the juice of half a lime, the red wine vinegar, and the olive oil. Season with salt and pepper and set aside, loosely covered.
2. Allow your steaks to come to room temperature before cooking (minimum of 30 minutes). Lightly season with olive oil and salt/pepper on each side. Grill or cook the steaks on a cast iron pan to your preferred doneness (FDA recommends steak be cooked to a minimum of 145 F. ). Set aside and allow the steaks to rest at least 10 minutes before slicing. Tip- lightly tent foil over the steak to keep it warm.
3. In a bowl, mash the avocado, add the other half of the lime juice, and season with salt and set it aside.
4. To make the low carb tortilla crostini, use a cookie cutter to make rounds (6 rounds per tortilla with a 2" cookie cutter) or use a pizza wheel to cut squares or triangles. I prefer to shallow pan fry my tortillas in a little bit of avocado oil until crispy, or you can bake them at 400 F on a parchment covered baking sheet for 7-8 minutes.
5. To assemble, spread a small amount of avocado mash over the crostini, slice the steak into bite sized pieces and add a slice over the avocado. Once all the crostini are assembled, place on a plate or platter, and finish them off with a drizzle of Cranberry Chimichurri over the top.
You can also place bite sized pieces onto a toothpick and serve with chimichurri over top or as a dipping sauce as well for a gluten free and even lower carb option!
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 48mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 7g