Create impressive party appetizers with this straightforward recipe for steak crostini, featuring tender beef and a zesty horseradish cream topping.
Author:Cat
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:About 20 servings 1x
Category:Appetizer
Method:Searing and Toasting
Cuisine:Modern American
Diet:Low Fat
Ingredients
Scale
1 baguette, sliced into 1/2-inch thick pieces
2 tablespoons olive oil
1 pound sirloin or filet mignon steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup sour cream or Greek yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon fresh chives, minced
1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil. Bake for 8 to 10 minutes until lightly golden and crisp. Set aside.
Season the steak evenly with salt and pepper. Heat a skillet over medium-high heat until hot. Sear the steak for 3 to 4 minutes per side for medium-rare, adjusting time for your desired doneness.
Remove the steak from the heat and let it rest on a cutting board for 5 minutes. This step is important for juicy results.
While the steak rests, prepare the horseradish cream. In a small bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, and minced chives until smooth.
Slice the rested steak thinly against the grain into small, bite-sized pieces suitable for topping the crostini.
Assemble the crostini: Spread a small amount of horseradish cream onto each toasted baguette slice. Top with a few slices of steak.
If using, drizzle a small amount of balsamic glaze over the top of each crostini just before serving. Serve immediately.
Notes
For an elevated flavor, use high-quality beef like New York Strip or Tri-tip for these gourmet bites.
If you prefer a sweeter topping, substitute the horseradish cream with a thin layer of onion jam.
You can prepare the steak and the horseradish cream up to one day ahead to simplify party entertaining.