Steak Crostini With Horseradish Spread

While at an upscale restaurant recently, I had to restrain myself from ordering several things off the menu. I went for the Crostini because I just had to have them. I couldn’t imagine what they might taste like so I decided to do a little research. What I discovered was that they are made with a spread of horseradish and scallions. This is the same beloved topping we see on top of a steak in so many restaurants and home kitchens. I decided to make a few of my own to bring to a group of friends who were having a dinner party. The horseradish was a perfect condiment for the salty beef and the scallions added a touch of freshness.

It’s been a long time since I’ve made these steak crostini with horseradish spread and last night I remembered why I love them so much! I’ve made them several times and each time they’ve been a huge hit with my friends and family … but I kept forgetting to bring them to parties and events.

If you’ve never had steak crostini, you are missing out. These Italian-inspired treats are similar to steak tartare, but with crostini instead of raw meat. The horseradish jus is a tasty addition to the flavors of the beef. Many restaurants offer an aioli for this meal, but I used one that’s been on my shelf for years, and it is a great combination of horseradish and sour cream.

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With toasted pieces of French bread, delicate steak slices, and a creamy and spicy horseradish sauce, Steak Crostini appetizers are the ideal appetizers.

No one has ever refused a steak crostini at a party, unless they are vegetarian. When the dish is placed on the table, it is typically the first item to draw attention. That’s because no one can resist the allure of a properly grilled steak piece.

This is the dish you want to prepare if you want a beautiful appetizer that everyone will ooh over. Mascarpone cheese and horseradish sauce are used to make the spread. Cooking time for the steak is only a few minutes. And you may serve as many as you like with just a little effort in putting them together.

For this appetizer, you’ll need the following ingredients.

• Flank steak or filet mignon: You just need a piece of steak the size of your hand and at least 1 1/2 to 2 inches thick for 12 appetizers. Larger slices from a thicker steak look fantastic on these crostini.
• Mascarpone cheese: Instead of tangier cream cheese, I use this mild spreadable cheese since it doesn’t overwhelm the horseradish as cream cheese does.
• Horseradish cream: This variation is made using prepared horseradish and a creamy base. It’s not as strong as prepared horseradish. Use prepared horseradish instead of plain horseradish if you want a stronger heat, but be prepared for a jolt.
• Choose a baguette that is at least 12 inches long and as thick as your wrist.
• Lingonberry jam is a Scandinavian jam that may be found in an excellent Swedish meatball recipe. This jam has a nice tang and flavor, but you may use whatever berry jam you want. This steak crostini goes well with almost anything, including caramelized onion jam.
• salt & pepper, olive oil

How to Make Steak Crostini (Steak Crostini)

These are a quick and easy appetizer to prepare, and the best thing is that you can make them even faster if you run out (which I’m sure you will). Make at least two for each meat-eater at the gathering. If this is the only appetizer you’re serving, plan on 3-4 servings per person.

Preheat oven to 375 degrees Fahrenheit. To bake the crostini, you’ll need a baking sheet.

Drizzle a little olive oil over the baguette slices and season with salt and pepper. Don’t forget to season. It definitely brings out the tastes.

Place the bread on a baking pan and bake it for 20 minutes. Turn the slices over after approximately 5 minutes. They’ll start to brown now, and you’ll want to cook them for another 10-12 minutes or until they’re gently browned on both sides and very crispy.

Using salt and pepper, season the flank steak. Sear the steak on all sides in a pan over medium-high heat. You may continue cooking the piece of beef on the stovetop if it is quite thin. It should take no more than 4 minutes each side. Transfer the meat to a baking dish and finish it in the oven if it is thicker than 3 inches.

For medium rare, the interior temperature of the meat should reach 140 degrees F on a meat thermometer. I like the steak to have a bit pink in the middle. Continue to cook it until it reaches 165 degrees F. if you want it well done.

Remove the steak from the oven and set it aside to rest for 10 minutes before slicing it thinly across the grain. It will be much simpler to bite through the meat on the crostini if you do this. You don’t want your visitors to have to chew through the flesh or use their hands since this is usually a two-bite appetizer.

In a mixing bowl, combine the mascarpone cheese and horseradish sauce. Place a piece of cheese on each baguette slice. Add a slice of steak and a dollop of jam on top. Garnish with freshly chopped chives and freshly ground black pepper.

Other Appetizers to Try With This

There are so many different kinds of appetizers to match these with, but we suggest offering a creamy dip, like this Baked Fontina Dip, and a cold platter, like this Charcuterie Board, to create a varied spread. With some sausage buns and soft baked pretzels, you’ve got yourself a great spread.

TRY THESE DRINKABLES

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Time to Prepare: 25 minutes

15 minutes to prepare

40-minute total time

With toasted pieces of French bread, delicate steak slices, and a creamy and spicy horseradish sauce, Steak Crostini appetizers are the ideal appetizers.

Ingredients

• 12 baguette slices
• 1 tablespoon extra virgin olive oil
• 1/2 pound flank steak (ideally 12 to 2 inches thick)
• Salt & ground black pepper
• mascarpone cheese (14 cup)
• 1 tbsp horseradish sauce (optional) (or 1 tsp of prepared horseradish)
• lingonberry jam, 3 tbsp (or any jam you want)
• Garnish with chopped fresh chives

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Drizzle a little olive oil over the baguette slices and season with salt and pepper. Place the bread on a baking pan and bake for 20 minutes. Turn the slices over after 5 minutes. Cook for another 10-12 minutes, or until gently browned.
3. Using salt and pepper, season the flank steak. Sear the steak on all sides in a skillet over medium-high heat, then move it to a baking dish. Cook in the oven until a meat thermometer registers 140 degrees F. If you like your meat well done, cook it to 165 degrees F.
4. Remove the steak from the oven and set it aside to rest for 10 minutes before thinly slicing.
5. In a mixing bowl, combine the mascarpone cheese and horseradish sauce. Place a piece of cheese on each baguette slice. Add a slice of steak and a dollop of jam on top. Garnish with freshly chopped chives and freshly ground black pepper.

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Laura is the creator and editor of Savored Journeys, a travel blog. She is committed to disseminating the most up-to-date knowledge about beverages from across the globe.