1. Cut the baguette into slices on the diagonal and toast the slices in a hot oven for 5-7 minutes and set aside.
2. Grill the steaks on a sizzling hot pan, 1-2 minutes on each side or more, if you prefer them well done.
3. Season with salt and pepper, let the steaks rest for a couple of minutes and cut into thin slices.
4. To assemble the crostini, place a slice of the toasted baguette, top it with 1-2 slices of steak and crumbled Castello Danablu.