Weekend Cravings = Steak, Mushroom, & Burrata Crostinis. Yes

• total time: 18 minutes

Ingredients

2 tablespoons olive oil, plus more for drizzling

1 pound thinly sliced cremini mushrooms

1 tablespoon thyme leaves

2 garlic cloves, minced

1/4 cup heavy cream

2 tablespoons neutral oil (like grape seed or avocado)

1 X 1 1/2 inch-think hanger steak, at room temperature

2 tablespoons butter

1 ball of creamy burrata

1/2 large baguette, sliced and toasted

1/4 cup minced chives

1/4 cup basil leaves

Sea salt and cracked black pepper

Lemon wedges, for squeezing if ya want

Directions

Heat a skillet over medium-heat and pour in the olive oil. Add the mushrooms and thyme and cook until browned all over. Add the garlic, season with a good pinch of salt and pepper, then add the cream and cook until glossy and thickened. Heat a second skillet over high heat (open the windows and turn on the fan. Trust.). Season the steak well with salt and pepper. Add the neutral oil to the pan, then cook the steak, turning every 2 minutes for 8 minutes. Add the butter, then baste until the the internal temperature of the steak reads 125 degrees F for a beautiful medium-rare (cook longer if preferred). Let rest at least 10 minutes, then carve into thin strips.

Top toasted baguette with spoonfuls of burrata, a drizzle of olive oil, mushrooms, steak, chives, and basil. Delicious!