Casey's Black Pepper Beef and Charred Grape Breakfast Tartines
Peppery seared beef, warm grapes, and melty fontina turn crisp sourdough into a fast savory breakfast.
Prep: 10 · Cook: 16 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (214 reviews)
INSPIRED BY
An original savory brunch inspired by the steak-and-fruit combinations Casey likes to serve on slow weekend mornings.
Story
A good brunch does not need a stack of dishes waiting by the sink. I toast sourdough, sear thin beef, and let a handful of grapes blister in the same pan. Fontina melts into the warm bread, while a little arugula makes each bite feel fresh. These tartines are cozy enough for a weekend and quick enough for a busy morning.
By Casey
Ingredients
- 8 ounces shaved beef or very thinly sliced sirloin
- 1 teaspoon kosher salt
- 3/4 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- 1 cup seedless red grapes
- 1 teaspoon red wine vinegar
- 4 slices sourdough bread
- 1 tablespoon unsalted butter, softened
- 3/4 cup shredded fontina cheese
- 1 cup baby arugula
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped chives
Instructions
- Season the beef with the salt and black pepper, keeping the slices loose so they sear quickly.
- Heat the olive oil in a large skillet over medium-high heat, add the grapes, and cook for 3 to 4 minutes until blistered in spots; splash in the vinegar and transfer the grapes to a plate.
- Add the beef to the same skillet in a loose layer and sear for 2 to 3 minutes, turning once, until browned and just cooked through.
- Meanwhile, butter the sourdough and toast it in a second skillet or toaster until crisp and golden.
- Sprinkle the fontina over the hot toast, divide the beef and warm grapes among the slices, and let the residual heat soften the cheese.
- Toss the arugula with the Dijon, top each tartine with greens and chives, and serve while the toast is crisp.
Chef Tips
- Shaved beef cooks in a flash, so keep it in a loose layer and avoid crowding the skillet.
- Use seedless grapes and leave them whole so they blister without collapsing.
- For a sharper bite, add a few drops of red wine vinegar to the arugula just before serving.
- Fontina melts smoothly, but provolone is a good substitute.
Cook's Notes
- **Beef:** Shaved steak browns fast, so have the grapes ready before it goes into the pan.
- **Toast:** Keep the sourdough crisp so it can hold the warm toppings.
- **Greens:** Dress the arugula lightly right before serving.