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Steak Crostini

Steak crostini pairs golden baguette toasts with thinly sliced sirloin and tangy horseradish cream. Bake the crostini until golden around the edges, then top each toast with steak and fresh chives.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 3 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the horseradish cream
  • 0.5 cup sour cream
  • 1 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
For the steak and crostini
  • 1 baguette cut into 1/2-inch slices
  • 2 tbsp olive oil divided
  • 1 lb top sirloin steak boneless, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives chopped

Equipment

  • 1 sheet pan
  • 1 12-inch skillet

Method
 

Make the horseradish cream
  1. Stir together the sour cream, horseradish, Dijon mustard, and lemon juice in a small bowl.
  2. Refrigerate the horseradish cream while preparing the steak and crostini.
Bake the crostini and cook the steak
  1. Heat the oven to 400°F.
  2. Arrange the baguette slices in a single layer on a sheet pan.
  3. Brush the slices with 1 tablespoon of the olive oil.
  4. Bake for 8 to 10 minutes, until golden around the edges.
  5. Pat the steak dry.
  6. Season both sides with the salt and pepper.
  7. Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  8. Cook the steak for 4 to 6 minutes per side, until a thermometer inserted into the thickest part reads 145°F.
  9. Transfer the steak to a cutting board.
  10. Rest the steak for at least 3 minutes.
Assemble the crostini
  1. Slice the steak thinly across the grain.
  2. Spread horseradish cream on each toast.
  3. Top each toast with steak and chives.

Notes

For tender bites, slice the steak thinly across the grain. Refrigerate leftover components separately for up to 3 days; assembled crostini are not suitable for freezing. For a gluten-free option, use gluten-free bread in place of the baguette.