Steak Appetizer with Caramelized Onion and Boursin® Garlic & Fine Herbs Cheese
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If you’re looking for a delicious, easy to serve appetizer, then this steak on homemade potato chip topped with Boursin® Garlic & Fine Herbs Cheese and finished topped with balsamic caramelized onion are the perfect appetizer.
We love small plates and appetizers, especially around the holidays. It’s such a great way to try so many different dishes and flavors all at once. If you’re anything like us, then definitely check out my hummus!
This is a sponsored conversation written by me on behalf of Boursin® Cheese. The opinions and text are all mine.
Steak Appetizer
Serving up steak anything is always a fantastic option for your guests. To me, a good steak always shows a certain level of sophistication and care. You have to pay attention while cooking it, so it’s not overdone, and there’s some elegance in a perfectly cooked steak to serve up to your guests. Don’t let any of this intimidate you, because this recipe is incredibly easy to make and comes together in no time. If you want to wow your guests this holiday season, then this is the dish for you.
What Kind of Steak to Use
There are several different cuts of meat you can use, and a lot of it will depend on budget and personal preference. Here are some great cuts of meat for this recipe:
- Filet Mignon
- New York Strip
- Sirloin
- Ribeye
- Flank Steak
- Skirt Steak
Add More Flavor
When making any dish, it’s all about the balance of flavors. When you take a bite of something, you want to experience umami, salty, sweet, and sour all at the same time. This dish provides all of these elements; a big reason is that I topped each steak appetizer off with Boursin® Garlic and Fine Herbs Cheese. I’ve been using Boursin cheese for decades; in fact, we used to add it to the top of a frittata dish we used to serve up at one of the restaurants I worked at.
Boursin has incredible flavors, it can complement and elevate any dish, especially this steak appetizer. It provides those salty and umami flavors in such a nice way because the cheese is so soft, and it melts in your mouth. Boursin Cheese is the ultimate accompaniment to just about any recipe out there. If you want to change the flavors slightly, you could also use the seasonal Boursin® Fig and Balsamic Cheese.
How to Make It
Follow these easy instructions to make this delicious steak appetizer recipe:
- Peel and thinly slice some red onions and then slowly cook them in a pan with butter over low heat until caramelized, which takes about 30 minutes. Finish by adding in some balsamic vinegar.
- Thinly slice some Yukon gold potatoes and fry them in some oil until crispy, like potato chips. Season them with salt and pepper.
- Season your steak of I used filet mignon with salt and pepper and sear in a pan with oil over high heat for 3-4 minutes per side or until the desired internal temperature is achieved. Rest the steaks on a plate before slicing.
- To plate, add arugula and/or microgreens to the top of the chip and the layer on with some sliced steak and caramelized onions. Next, take a spoonful of the Boursin® Garlic and Fine Herbs Cheese and sprinkle it over the top.
- Once you’ve plated everything, serve them with optional garnishes of finely sliced chives and red bell pepper.
Make-Ahead and Storage
Serve Fresh: You can make these up to 1 hour ahead of time, but for best results, serve them immediately once they are finished.
How to Store: Cover in plastic wrap and keep in the refrigerator for up to 1 day.
chef notes + tips
- Swap Ingredients: Feel free to swap out the red onion for a yellow or white onion.
- Simple Swap: Swap out the Yukon gold potato for a basic russet potato or a red new potato chip.
- Mix It Up: You can also serve the steak upon many different carriers such as crostini, cucumber slice, fried beet, etc.
- Elevate It: Feel free to use microgreens, pea tendrils, baby spinach, or mosh instead of arugula
More Amazing Appetizers
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Steak Appetizer with Caramelized Onion and Boursin® Garlic & Fine Herbs Cheese
Ingredients
- 2 tablespoons unsalted butter
- 1 peeled and thinly sliced red onion
- 1 teaspoon sugar
- 1 ½ tablespoons balsamic vinegar
- Oil for frying, canola or vegetable
- 2 large thinly sliced Yukon gold potato
- 2 8- ounce filet mignon steaks
- 1 cup baby arugula
- 1 5.2 oz box of Boursin® Garlic & Fine Herbs Cheese
- Sea salt and pepper to taste
Instructions
- 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.
Notes
- Serve Fresh: You can make these up to 1 hour ahead of time, but for best results, serve them immediately once they are finished.
- How to Store: Cover in plastic wrap and keep in the refrigerator for up to 1 day.
- Swap Ingredients: Feel free to swap out the red onion for a yellow or white onion.
- Simple Swap: Swap out the Yukon gold potato for a basic russet potato or a red new potato chip.
- Mix It Up: You can also serve the steak upon many different carriers such as crostini, cucumber slice, fried beet, etc.
- Elevate It: Feel free to use microgreens, pea tendrils, baby spinach, or mosh instead of arugula
Chef, thank you so much for taking the time to include the alternative ingredients that can be used in each recipe. It really helps me a lot I just made your roast beef with horseradish cream recipe andit’s so amazing that I’m already looking for what to make for dinner tomorrow!!!!
Yоu will love this taѕte-pаckeԁ lеmon garlic salmon!