Description
This easy steak crostini recipe features perfectly seared ribeye or NY strip steak served on toasted baguette slices with a creamy, tangy horseradish sauce. The crostini are garnished with fresh chives and cracked black pepper, delivering a flavorful and elegant appetizer or snack that’s quick to prepare and sure to impress guests.
Ingredients
For the Steak Crostini:
- 1 Artisanal Baguette
- 1 lb. Ribeye or NY Strip Steak
- 3 tbsp. California Ranch 100% California Extra Virgin Olive Oil
- 2 Garlic Cloves
- Fresh Chives for garnishing
- Crushed Black Pepper for garnishing
- 2 tbsp. Butter (optional)
- 1 sprig Fresh Rosemary (optional)
For the Creamy Horseradish Sauce:
- 1/2 cup Light Sour Cream
- 2 tbsp. Horseradish
- 2 tbsp. Fresh Chives
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Plain Greek Yogurt
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
Instructions
- Bring the steak to room temperature: Let the steak sit out at room temperature for at least 20 minutes to ensure even cooking.
- Preheat the oven broiler: Set your oven to broil on HIGH to get ready for toasting the baguette slices.
- Prepare and toast the baguette: Slice the baguette into twelve 1/2-inch thick slices. Brush or drizzle both sides of each slice with olive oil. Toast the slices under the broiler for 2-3 minutes per side, watching carefully to avoid burning. While still warm, rub the toasted bread slices with garlic cloves for flavor.
- Heat the skillet: Place a cast iron skillet over medium-high heat and heat it for about 4-5 minutes until very hot.
- Season the steak: Generously season both sides of the steak with salt to taste.
- Sear the steak: Add 1 tablespoon of olive oil to the hot skillet, then carefully add the steak. Cook for 3-5 minutes on each side depending on your desired doneness. For additional flavor, add 2 tablespoons of butter and a sprig of rosemary to the skillet after flipping the steak, and baste the steak with the melted butter mixture.
- Rest and slice the steak: Remove the steak from the skillet and let it rest for 3-5 minutes to allow juices to redistribute. Then slice the steak into 12 thick slices.
- Prepare the horseradish sauce: While the steak rests, combine the sour cream, horseradish, fresh chives, olive oil, apple cider vinegar, Greek yogurt, Worcestershire sauce, salt, and black pepper in a bowl. Mix thoroughly until fully combined.
- Assemble the crostini: Place one slice of steak on each toasted baguette slice. Add a generous dollop of the creamy horseradish sauce on top.
- Garnish and serve: Sprinkle freshly chopped chives and crushed black pepper over the crostini. Serve immediately while warm and enjoy!
Notes
- Letting the steak come to room temperature before cooking ensures more even heat distribution and better texture.
- Use a cast iron skillet for the best sear and flavor development when cooking the steak.
- The horseradish sauce can be adjusted in spiciness by varying the amount of horseradish used.
- If fresh garlic is unavailable, garlic powder can be used to rub on the toasted bread slices.
- For extra aroma and flavor, basting the steak with butter and rosemary is recommended but optional.
- Serve the crostini immediately after assembly to enjoy the contrast of warm steak and crunchy toasts.
