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Easy Steak Crostini with Horseradish Cream and Balsamic Glaze

Close-up of perfectly cooked steak crostini bites topped with creamy cheese, balsamic glaze, and fresh chives.
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Make impressive party food quickly with this recipe for steak crostini. It combines tender steak, a zesty horseradish cream, and a sweet balsamic drizzle on crispy baguette slices for gourmet bites.

Ingredients

Scale
  • 1 pound sirloin steak or filet mignon, about 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 baguette, sliced diagonally into 1/2-inch pieces
  • 1 tablespoon olive oil (for bread)
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 cup balsamic glaze (store-bought or homemade)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Prepare the steak: Rub the steak with 1 tablespoon of olive oil, salt, and pepper. Heat a skillet or grill pan over medium-high heat. Sear the steak for 3 to 4 minutes per side for medium-rare. Remove the steak from the heat, tent loosely with foil, and let it rest for 10 minutes.
  2. Prepare the horseradish cream: While the steak rests, mix the sour cream, horseradish, and Dijon mustard in a small bowl until smooth. Set aside.
  3. Toast the baguette: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with the remaining 1 tablespoon of olive oil. Bake for 6 to 8 minutes, flipping halfway through, until the edges are lightly golden and crisp.
  4. Slice the steak: Slice the rested steak thinly against the grain into small, bite-sized pieces suitable for topping the crostini.
  5. Assemble the crostini: Spread a small amount of horseradish cream onto each toasted baguette slice. Top with 1 or 2 slices of steak.
  6. Finish and serve: Drizzle the balsamic glaze over the steak on each crostini. Garnish with chopped fresh chives. Serve immediately as an impressive appetizer.

Notes

  • For a richer flavor, you can substitute the sour cream with softened goat cheese or cream cheese in the horseradish spread.
  • If you do not have balsamic glaze, simmer 1/2 cup of balsamic vinegar in a small saucepan over medium heat until it reduces by half and coats the back of a spoon.
  • You can prepare the steak and horseradish cream up to one day ahead. Toast the bread just before serving for the best crunch.

Nutrition

Find it online: https://miameal.com/steak-crostini-easy-appetizer-recipe/