Steak:

Cup of Yum
1. Pat the steak dry with a paper towel. Season all over with salt and black pepper.
2. Heat a cast iron skillet over medium-high heat. Add lard and rosemary sprig. Let the rosemary flavor the lard for 1 minute.
3. Place the steak in the hot pan. Cook for 3-4 minutes per side or until the internal temperature reaches 120-125°F for medium-rare.
4. Place the steak on a cutting board to rest while you prepare the other ingredients.

Crostini:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the cookie sheet. Brush both sides with olive oil. Sprinkle with sea salt, if desired.
3. Bake for 8-10 minutes or until the bread is lightly golden brown and crisp.
4. Alternatively, you can toast the bread without olive oil or sea salt.

Whipped Goat Cheese:

1. To a medium bowl, add goat cheese, cream cheese, and olive oil.
2. Using a hand mixer, start on low speed to incorporate the ingredients. Then, gradually increase the speed and mix until the cheese is smooth and fluffy, about 2-3 minutes.
3. Whipped goat cheese can be stored in an airtight container in the fridge for up to a week.

Assembly:

1. Slice the steak into 18-20 thin strips (or enough for each piece of bread).
2. Spread goat cheese on each baguette slice.
3. Drizzle each slice with balsamic glaze, fig jam, or honey.
4. Top each piece of bread with a slice of steak.
5. Spoon pickled shallots over the steak. A little bit goes a long way. ¼-½ teaspoon per crostini works great.
6. Place a small rosemary sprig on each piece for decorative purposes. The rosemary is solely for presentation and is not meant to be consumed.
7. Serve and enjoy!