Make impressive steak crostini appetizers using thinly sliced steak, toasted baguette, and a simple horseradish cream sauce.
Author:Ahazzam
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:20 crostini
Category:Appetizer
Method:Searing and Toasting
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 baguette, sliced into 1/2-inch rounds
1 tablespoon olive oil
1 pound sirloin or filet mignon steak
Salt and black pepper to taste
1/2 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/4 cup thinly sliced red onion
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C). Brush baguette slices lightly with olive oil and bake for 8 to 10 minutes until lightly golden and crisp. Set aside.
Season the steak generously with salt and pepper. Sear the steak in a hot skillet for 2 to 4 minutes per side for medium-rare. Remove the steak from the pan and let it rest for 10 minutes before slicing very thinly against the grain.
While the steak rests, make the onion topping. Combine the red onion, balsamic vinegar, and brown sugar in a small saucepan. Simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until the liquid reduces to a thick glaze. Remove from heat.
Prepare the horseradish cream by whisking together the sour cream, prepared horseradish, and Dijon mustard in a small bowl.
Assemble the crostini: Spread a small amount of horseradish cream onto each toasted baguette slice. Top with a few thin slices of steak. Spoon a small amount of the balsamic onion mixture over the steak.
Garnish with chopped fresh parsley before serving.
Notes
You can prepare the balsamic onions and horseradish cream up to one day ahead of time.
For a richer flavor, substitute mayonnaise for half of the sour cream in the horseradish sauce.
Use a broiler for the last minute of toasting the bread if you prefer a darker crisp.