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Skirt Steak Appetizers with Concord Grape Reduction

September 15, 2020 (Last Updated: October 30, 2020)

These fancy skirt steak appetizers include a concord grape reduction, a creamy Florette cheese and teeny, tiny, enchanting champagne grapes on top! A whimsical autumn canapé, for an extra elegant affair, that takes just 30 minutes to make! Serve this gorgeous hors d’oeuvre at your next Fall party!        

7 steak appetizers on a marble slate, garnished with tiny grapes, arugula and dripping cheese.

It’s September! Grape season! My local farmers markets have such lovely globe grapes, red grapes, concord grapes and these precious champagne grapes that are less than half the size of a marble! I saw them and HAD to use them in a recipe… along with concord grapes, which are my absolute favorite.

I actually made these just for my husband and I for a romantic night in. I made a bubbly autumn lambrusco cocktail I call a Blackberry Raven to go with it. A perfect, midnight-colored cocktail for the first chilly evening of the year.

A steak appetizer, garnished with tiny grapes and a single leaf, on a marble slate, with cheese dripping over the sides.

If you’re serving these appetizers for a Fall party, and want a few other elegant appetizers to pair, these incredible soy blistered shishito peppers with sesame and lime are fantastic, as well as deviled quail eggs or these in-season squash rosettes.

You can even assemble a colorful autumn appetizer centerpiece if you want to keep passed hors d’oeuvres to just extra special ones like these, and allow guests to simply graze around your table! In fact, feel free to help yourself to all of my Autumn recipes for tasty, seasonal inspiration!

A measuring cup full of grapes beside a small bowl of flowers on a table.

Here’s the Process!

  1. First, we’ll make the balsamic grape reduction
  2. Then, we’ll slice our baguette and prep our skirt steak with a spice rub
  3. Next, we’ll toast the baguette and quickly sear the steak
  4. Finally, we’ll assemble our beautiful appetizers

A Few Tips:

1. I suggest keeping the same cook time, even if your steak is thicker than mine:

I had a VERY thin skirt steak, just over half-an-inch thick. The steak came out just a little over-medium, so just expect that if you have a steak that’s closer to an inch thick, it will just be perfectly medium. Don’t increase cook time, or the edges may burn.

2. Make sure to mash your grapes before reducing.

Be careful! Those grapes will POP when they get hot! So don’t skip the step to mash with a potato masher or fork to break them up a bit before they get too hot.

A package of Florette cheese on a table beside a small bunch of grapes and a small bowl of flowers.

A Few Common Questions:

1. What if I can’t find Florette cheese?

Substitute mild, very creamy cheeses if you can’t find Florette, but don’t use ones that are herbed, include truffle or other flavorings. You don’t want the cheese to overpower the steak and concord reduction. Here are a few that substitute perfectly:

  • Triple Cream
  • Brie
  • Sheep’s brie
  • Taleggio
  • Teleme
  • Stracciatella
  • Burrata
  • Brebicet

2. What if I can’t find concord grapes? Can I use concord grape juice instead?

Concord grapes are best in this recipe, but if you can’t find them, rather than using concord grape juice, use regular purple grapes. The grape skins and fiber of the fruit helps make the reduction nice and thick.

3. What if I can’t find champagne grapes?

Use an extra sharp knife to dice seedless, easy-to-find purple grapes into tiny cubes! It looks almost as pretty!

4. Should the steak be served hot or cold?

The steak in this recipe can be served hot or cold, so if you don’t feel like searing steak right as guests arrive, no worries! You can prepare everything ahead of time, assemble, and refrigerate up to 30 minutes before cocktail hour!

5. What do I need to make this recipe?

  • Cutting board and sharp knife
  • Measuring cup – 8oz. or more
  • Small sauce pan
  • Sauté pan
  • Potato masher
  • Mesh strainer
  • Baking sheet with a rack – to toast baguette slices
  • Paper towel – 1 sheet
  • Tin foil
  • Small mixing bowl

How to Make Skirt Steak Appetizers with Concord Grape Reduction – Step by Step

A collage of 4 images showing how to make concord grape reduction.

1. Mince 1 tsp. fresh rosemary and set aside.

2. In a small sauce pan, add 8 oz. fresh concord grapes, 1 tbsp. honey, and 1 tbsp. balsamic vinegar.

3. Use a potato masher or fork to break up grapes in the sauce pan. Don’t skip this step because they may explode when they heat up! Turn heat to MEDUIM-HIGH, and allow to boil and reduce for 7 minutes, stirring occasionally.

4. After 7 minutes, reduce heat to MEDIUM, add 1 tsp. of minced rosemary and ½ tsp. honey mustard. Stir, and allow to further reduce for 2 more minutes. Remove from heat.

A collage of 4 images showing how to prepare ingredients for steak appetizers.

5. Carefully push sauce through a mesh strainer, leaving only seeds, skins and rosemary. Place sauce in a sealed container until ready to assemble appetizers.

6. Preheat oven to 350 F. (175 C.) and thinly slice baguette into 18 pieces. Place slices on a baking sheet with a rack. When ready, place baguette slices in oven and toast for 7-10 minutes.

7. Use a paper towel to thoroughly dry both sides of ½ pound skirt steak. Don’t skip this step or you won’t get that magical, crispy crust on the steak.

8. In a small bowl, mix 1 tsp. kosher salt, 1 tsp. fresh pepper, ½ tsp. onion powder and a pinch of cardamom. Thoroughly rub both sides of steak with spice mixture. 

A collage of 4 images showing how to make steak appetizers.

9. Turn heat to HIGH under a sauté pan, and allow it to heat for 1 minute. Add 1 tbsp. olive oil to the pan and then the seasoned skirt steak. Allow it to sear for 3 minutes maximum – not a moment longer. Flip, and sear for just 2 minutes on the other side. Remove and allow it to rest under tin foil for 10 minutes. Then, slice into 18 pieces.

10. Apply a liberal amount of Florette cheese to each slice of baguette.

11. Add a slice of skirt steak.

12. Liberally swipe each piece of skirt stake with balsamic-grape reduction, top with champagne grapes and a single leaf of arugula. Serve to your lucky guests!

6 steak appetizers on a marble slate, garnished with tiny grapes, arugula and dripping cheese.

I hope you love these elegant steak appetizers as much as I do!

Help Yourself to More Enchanting Appetizer Recipes!

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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A steak appetizer, garnished with tiny grapes and a single leaf, on a marble slate, with cheese dripping over the sides.
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5 from 1 vote

Skirt Steak Appetizers with Concord Grape Reduction

These fancy skirt steak appetizers include a rosemary balsamic-concord grape reduction, a dreamy Florette cheese and teeny, tiny, enchanting champagne grapes on top!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: International
Keyword: steak appetizers
Servings: 18 appetizers
Calories: 124kcal

Equipment

  • Cutting board and sharp knife
  • Measuring cup - 8oz. or more
  • Small mixing bowl
  • Small sauce pan
  • Sauté pan
  • potato masher
  • mesh strainer
  • Baking sheet with a rack - to toast baguette slices
  • Paper towel - 1 sheet
  • Tin foil

Ingredients

For the Reduction Sauce

  • 8 oz. concord grapes
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • ½ tsp. honey mustard
  • 1 tsp. rosemary - minced

For the Rest

  • ½ pound skirt steak
  • 1 pound Florette cheese - see post for substitutions
  • 1 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. fresh pepper
  • ½ tsp. onion powder
  • cardamom - just a pinch
  • champagne grapes - for garnish
  • arugula - for garnish

Instructions

  • Mince 1 tsp. fresh rosemary and set aside. In a small sauce pan, add 8 oz. concord grapes, 1 tbsp. honey, and 1 tbsp. balsamic vinegar. 
  • Use a potato masher or fork to break up grapes in the sauce pan. Turn heat to MEDUIM-HIGH, and allow to boil and reduce for 7 minutes, stirring occasionally.
  • After 7 minutes, reduce heat to MEDIUM, add 1 tsp. of minced rosemary and ½ tsp. honey mustard. Stir, and allow to further reduce for 2 more minutes. Remove from heat.
  • Carefully push sauce through a mesh strainer, leaving only seeds, skins and rosemary. Place sauce in a sealed container until ready to assemble appetizers.
  • Preheat oven to 350 F. (175 C.) and thinly slice baguette into 18 pieces. Place slices on a baking sheet with a rack. When ready, place baguette slices in oven and toast for 7-10 minutes.
  • Use a paper towel to thoroughly dry both sides of ½ pound skirt steak. In a small bowl, mix 1 tsp. kosher salt, 1 tsp. fresh pepper, ½ tsp. onion powder and a pinch of cardamom. Thoroughly rub both sides of steak with spice mixture. 
  • Turn heat to HIGH under a sauté pan, and allow it to heat for 1 minute. Add 1 tbsp. olive oil to the pan and then the seasoned skirt steak. Allow it to sear for 3 minutes maximum - not a moment longer. Flip, and sear for just 2 minutes on the other side. Remove and allow it to rest under tin foil for 10 minutes. Then, slice into 18 pieces.
  • Apply a liberal amount of Florette cheese to each slice of baguette, add a slice of skirt steak, liberally swipe each piece of skirt stake with balsamic-grape reduction, top with champagne grapes and a single leaf of arugula

Notes

1. I suggest keeping the same cook time, even if your steak is thicker than mine:
I had a VERY thin skirt steak, just over half-an-inch thick. The steak came out just a little over-medium, so just expect that if you have a steak that’s closer to an inch thick, it will just be perfectly medium. Don’t increase cook time, or the edges may burn.
2. Make sure to mash your grapes before reducing.
Those grapes will POP when they get hot! So don’t skip the step to a potato masher or fork to break them up a bit before they get too hot.
3. If you can't find Florette cheese:
Substitute mild, very creamy cheeses. Don’t use one that’s herbed or includes truffle or other flavorings. You don’t want the cheese to overpower the steak and concord reduction. Here are some suggestions:
  • Triple Cream
  • Brie
  • Sheep’s brie
  • Taleggio
  • Teleme
  • Stracciatella
  • Burrata
  • Brebicet
  •  
4. If you can't find concord grapes:
Simply use easy-to-find purple grapes.
5. If you can't find champagne grapes:
Use an extra sharp knife to dice seedless grapes into tiny cubes! It looks almost as pretty!

Nutrition

Serving: 1appetizer | Calories: 124kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 274mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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