If you’re searching for an appetizer that always draws a crowd and vanishes in minutes, look no further than Steak Crostini with Horseradish Cream. This irresistible bite layers juicy, perfectly seasoned steak atop crisp baguette slices, all brought together by a tangy horseradish cream that packs a subtle kick. Whether you’re entertaining guests or simply treating yourself to something special, this hearty appetizer delivers a vibrant mix of flavors and textures in every bite—it’s an absolute must-try for any occasion!
Ingredients You’ll Need
The magic of Steak Crostini with Horseradish Cream comes from its short list of standout ingredients, each thoughtfully chosen to balance richness and zing. Every component, from the crusty baguette to that signature horseradish cream, plays an integral part in making these crostini truly addictive.
- Baguette: Sliced thin, these little rounds toast up perfectly and are sturdy enough to hold all your toppings without getting soggy.
- Olive oil: A quick brush gives the baguette slices beautiful golden color and crisp edges.
- Flank steak or sirloin: Choose tender cuts for juicy, flavorful slices that are easy to layer on crostini.
- Salt: Essential for bringing out all the natural flavors of the steak.
- Black pepper: Adds a gentle bite that pairs well with the tangy cream.
- Worcestershire sauce: Deepens the umami quality of the steak, giving it a restaurant-style richness.
- Sour cream: Forms the lush, silky base of the horseradish topping.
- Prepared horseradish: The star of the show, this ingredient adds bold, peppery heat that wakes up the palate.
- Dijon mustard: Infuses a sharp tang that lifts the cream and marries well with beef.
- Lemon juice: Freshens and lightens the flavor of the finished sauce, balancing the richness.
- Chopped fresh chives: A pop of herbal color and a gentle onion note that finishes each bite beautifully.
How to Make Steak Crostini with Horseradish Cream
Step 1: Toast the Crostini
Start by preheating your oven to 400°F (200°C). Lay out your baguette slices on a baking sheet and brush both sides with olive oil. This step is key for getting those delightful crispy edges and golden color. Toast them for 8 to 10 minutes, flipping halfway so both sides get equally gorgeous and crunchy. Once finished, set aside—these little toasts are about to become the perfect base for your steak and horseradish cream.
Step 2: Prepare and Cook the Steak
Season your trimmed steak generously with salt, pepper, and a drizzle of Worcestershire sauce. Let the steak absorb those flavors, then heat a skillet or grill pan over medium-high. Sear your steak for around 4 to 5 minutes on each side, or until you reach your preferred level of doneness. The sizzle, aroma, and caramelization—all part of the magic that makes Steak Crostini with Horseradish Cream unforgettable. Allow the steak to rest for five minutes to lock in the juices before slicing very thin, always against the grain for maximum tenderness.
Step 3: Whisk Together the Horseradish Cream
While the steak rests, whip up the creamy topping: combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and chopped fresh chives in a bowl. Whisk thoroughly to blend, tasting as you go; add extra horseradish if you like a bit more heat. The resulting horseradish cream should be velvety, zippy, and irresistibly spoonable—exactly what makes every Steak Crostini with Horseradish Cream so memorable.
Step 4: Assemble and Serve
To finish, simply spread a dollop of your horseradish cream onto each toasted baguette slice, top with a slice of steak, and garnish with a sprinkle of extra chives. Arrange them on a platter and serve right away for maximum crunch and freshness—prepare for these Steak Crostini with Horseradish Cream to disappear in a flash!
How to Serve Steak Crostini with Horseradish Cream
Garnishes
The finishing touches can really set your Steak Crostini with Horseradish Cream apart. Try a flourish of extra chives for a bright green pop, or even a few microgreens for a modern twist. Some freshly cracked black pepper never hurts either—just enough to add visual intrigue and a little bite. If you want to gild the lily, a touch of flaky sea salt scattered on top adds a gourmet flair.
Side Dishes
Appetizers like these are absolute social-butterflies, pairing perfectly with a crisp salad, roasted veggies, or a bowl of marinated olives. If you’re serving Steak Crostini with Horseradish Cream at a cocktail party, they go hand-in-hand with sparkling wine or even a classic martini. The beauty of this dish is its versatility—it complements just about any party spread!
Creative Ways to Present
Don’t be afraid to get a little playful with presentation! Arrange your crostini on a wooden board with fresh herbs scattered in between for rustic charm. For intimate gatherings, line them up in neat rows on a slate platter, or serve individual portions on small plates with a tiny salad. No matter how you display them, these Steak Crostini with Horseradish Cream always look stunning.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, separate the steak, crostini, and horseradish cream before refrigerating. Packed this way, each element keeps its integrity: the crostini remain crisp, and the steak and cream stay fresh. Store each component in airtight containers for up to two days. Assemble just before serving for best results.
Freezing
While the steak itself freezes well—just wrap tightly and stash in a freezer bag for up to two months—the baguette crostini and horseradish cream do not. The crostini can become stale or soggy upon thawing, and dairy-based sauces tend to lose their creamy texture after freezing. For ultimate flavor and texture, I recommend making the horseradish cream fresh each time.
Reheating
To bring steak back to life without drying it out, briefly warm it in a skillet over low heat or wrap in foil and place in a low oven for a few minutes. Never microwave the crostini—they’re best reheated on a baking sheet at 350°F until crisp. Horseradish cream should always be served cold, stirred just before spreading onto each freshly warmed crostini.
FAQs
Can I use a different cut of steak for Steak Crostini with Horseradish Cream?
Absolutely! While flank steak and sirloin are both fantastic choices, you can absolutely splurge and use filet mignon for a more luxe bite, or even ribeye for richer flavor. Just be sure to slice thin, against the grain, for tender results every time.
Is there a way to make this recipe gluten-free?
Definitely! Substitute the traditional baguette for your favorite gluten-free loaf. Slice, toast, and follow the recipe as written. Every component of Steak Crostini with Horseradish Cream remains deliciously unchanged.
How spicy is the horseradish cream?
The base recipe is balanced for a gentle kick, but you control the heat! Taste your sauce as you go and add more horseradish if you love extra punch, or dial it back for a milder crowd.
Can I prepare anything ahead of time?
Yes! The horseradish cream can be made a day in advance and refrigerated, giving the flavors more time to meld. You can also toast the baguette slices ahead—just cool and store in an airtight container until ready to assemble your Steak Crostini with Horseradish Cream.
What proteins can I substitute if I don’t eat beef?
Great question! Thinly sliced grilled chicken breast, turkey tenderloin, or even portobello mushrooms are stellar options for transforming Steak Crostini with Horseradish Cream into an equally delicious, beef-free treat.
Final Thoughts
If you’re ready to wow a crowd or simply indulge in a little appetizer luxury, Steak Crostini with Horseradish Cream is the recipe to beat. There’s just something special about the combination of juicy steak, tangy cream, and crunchy bread that makes these a hit every single time—so don’t wait, whip up a batch and watch them disappear!
Print
Steak Crostini with Horseradish Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 crostini
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Elevate your appetizer game with these delicious Steak Crostini topped with a zesty Horseradish Cream. Perfect for parties or special gatherings, these flavorful bites are sure to impress your guests.
Ingredients
For the Crostini:
- 1 baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
For the Steak:
- 1 lb flank steak or sirloin, trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
For the Horseradish Cream:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives (plus more for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and toast for 8–10 minutes.
- Cook the Steak: Season steak with salt, pepper, and Worcestershire sauce. Cook for 4–5 minutes per side, then slice thinly.
- Make the Horseradish Cream: Whisk together sour cream, horseradish, mustard, lemon juice, and chives.
- Assemble: Spread horseradish cream on toasted baguette slices, top with steak slices, and garnish with chives. Serve immediately.
Notes
- You can prepare the horseradish cream a day ahead.
- Add more horseradish for extra spice.
- For a premium version, use filet mignon.
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