Steak Crostini with Horseradish Cream

Steak Crostini with Horseradish Cream upgrades any spread—crispy crostini, tender steak, and a cool, peppery bite that disappears fast.

Prep Time 20

Cook Time 10

Total Time 30

Servings Crostini

Ingredients

CROSTINI

1 French baguette sliced ½-inch thick
3-4 tbsp extra virgin olive oil
Pinch of flaky salt

STEAK

1 pound steak*
1 tbsp extra virgin olive oil or butter
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

HORSERADISH CREAM

1 recipe Horseradish Sauce

TOPPINGS

Fresh chives or parsley chopped
Flaky salt
Optional: microgreens, shaved parmesan, or a drizzle of balsamic glaze

Instructions

Heat oven to 400°F (205°C). Brush baguette slices with olive oil on both sides and place in a single layer on a parchment lined baking sheet.
Bake 8–10 minutes, flipping halfway, until crisp and golden. Sprinkle lightly with flaky salt.
Pat steak dry and season generously with salt, pepper, and garlic powder.
Heat a cast-iron skillet over medium-high. Add 1 tbsp olive oil or butter. Sear steak 3–4 minutes per side for medium-rare, depending on thickness.
Transfer to a cutting board and let rest 10 minutes. Slice very thinly across the grain.
To assemble: Add a small dollop or swipe of horseradish cream to each crostino. Top with a thin slice (or two small slices) of steak. Add another tiny dot of horseradish cream on top. Finish with chives, flaky salt, or optional toppings. Serve immediately.

Notes

Choose a tender cut of steak (striploin/NY strip, top sirloin, ribeye, skirt, flank, or filet) and slice paper-thin against the grain as thick slices turn into “tug-and-pull” crostini.

Before you cook: Let the steak sit at room temp for 20–30 minutes, then pat it dry and season. This helps it sear beautifully and cook evenly.

Don’t overcook the steak: pull at medium-rare and rest 10 minutes before slicing so it stays juicy. Doneness: Rare 125°F | Med-rare 135°F | Medium 145°F | Med-well 155°F | Well 160°F+ (pull 5°F early).

Leftover steak is fair game. If you’ve got steak from last night, slice it thin (against the grain), let it sit out 15–20 minutes, and use it for quick steak appetizer bites.

Toast crostini until deeply crisp (not just lightly golden) so they hold up under toppings; cool before assembling.

Keep horseradish cream cold for the best contrast and punch—warm sauce tastes flat.

Make-ahead: steak + sauce can be prepped 1 day ahead; assemble close to serving for peak crunch.

Leftovers: store components separately; crostini keep 1–2 days airtight, steak 3–4 days refrigerated, sauce 3–5 days.

Nutrition