Steak Crostini with Whipped Ricotta and Chimichurri

This recipe is perfect for the holiday season and will be a hit at your next gathering! It features a delicious NY strip steak cooked over a fire, served on crostini with ricotta cheese, chimichurri, and roasted red pepper. **Firemaster Tip:** Substitute the ricotta cheese with goat cheese if you're looking for a little more tang to this dish.


  • 1 NY Strip steak (approximately 8-10 ounces)
  • 2 Tbsp. Firemaster Secret Seasoning
  • 1 Red Bell Pepper
  • ¼ cup chimichurri dry mix
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 15 oz ricotta cheese
  • 1 tsp kosher salt
  • 1 French bread loaf


  1. **Prepare the Fire:** Build a fire at least 45 minutes before you start cooking to establish a hot bed of coals.
  2. **Season the Steak:** Coat the NY Strip generously with Firemaster Secret seasoning.
  3. **Grill the Steak and Pepper:** Place the seasoned steak and red bell pepper on your Outpost Grill. You should hear a sizzle sound when placing the meat on the grill.
  4. **Make the Whipped Ricotta:** While the steak is cooking (about 4 minutes), combine ricotta cheese, kosher salt, and a drizzle of olive oil in a small bowl. Use an emulsion blender to whip the cheese until smooth (a fork or a hand whisk will also work).
  5. **Flip the Steak:** After about 4 minutes, the steak should have a nice crust on one side. Flip it over.
  6. **Make the Chimichurri:** While the steak finishes cooking, combine chimichurri mix and red wine vinegar in a small bowl. Let the mix hydrate for about 5 minutes, then add olive oil and mix well.
  7. **Rest the Steak:** The NY strip should be just about finished cooking by now. Use a temperature probe to check the internal temperature. Pull your steak at around 130 degrees Fahrenheit for medium doneness and let it rest for 10 minutes.
  8. **Toast the Bread:** While the steak rests, cut your French bread into half-inch slices and coat them lightly with olive oil. Place them on the grill for about 1-2 minutes, or until golden brown.
  9. **Assemble the Crostini:** After the steak has rested, slice it into thin strips. Place a dollop of whipped ricotta on each bread slice, followed by a piece of steak, a drizzle of chimichurri, and some chopped roasted red pepper pieces.
  10. **Serve and Enjoy:** Plate and serve your Firemaster Steak Crostini! Share your results with us on Facebook and Instagram.