Steak Crostini Topped with Creamy Horseradish Sauce
The perfect savory, tangy, creamy bite that’s hard to resist! An appetizer that’s sure to impress your family and guests!
Servings: 16 crostini
Ingredients
CREAMY HORSERADISH SAUCE:
- 1/2 c. sour cream
- 2 T. fresh horseradish
- 1 T. chopped parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
STEAK:
- 1 lb. sirloin steak s (1-inch thick)
- Garlic powder
- Kosher salt
- Freshly cracked black pepper
- 2 T. softened butter
- 1 T. olive oil
- Worcestershire sauce for drizzling
CROSTINI:
- 1 French baguette sliced into 1-inch rounds
- 6 T. softened butter
- Garlic powder
- Kosher salt
- Freshly cracked black pepper
GARNISH:
- Finely chopped chives for garnish
Instructions
- STEAK: Remove the steak(s) from the package to a plate and pat dry with paper towels. Generously season the steak(s) on both sides with kosher salt, freshly cracked pepper, and garlic powder. Let the steak(s) rest at room temperature for 20-30 minutes.
- Add 2 tablespoons of softened butter and 1 tablespoon of olive oil to a heavy skillet over medium-high heat. Allow the butter to melt and the oil gets very hot but not smoking. Add the steak(s) to the skillet. Cook for 4-5 minutes on each side or until desired doneness. Remove the steak(s) to a plate and loosely cover with foil. Let the steaks rest for 10 minutes before slicing. Drizzle slices with Worcestershire sauce.
- CROSTINI: Meanwhile, preheat the oven to 375 degrees. Cut the French baguette into 1-inch slices and place on a rimmed baking sheet. Spread each slice with softened butter. Season each slice with garlic powder, kosher salt, and freshly cracked pepper.
- Bake for about 5 minutes or until toasted, watch carefully.
- TO ASSEMBLE: Add 2 slices of steak to each crostini, top with a generous dollop of creamy horseradish sauce. Garnish with freshly chopped chives and freshly cracked black pepper. Serve immediately while warm. Enjoy!
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