Steak Crostini
This Steak Crostini with horseradish cream is a tasty and savory party or game day appetizer with slices of beef; finished with a homemade, creamy sauce.
There’s nothing like a delicious bite of Steak Crostini, and this easy recipe is brimming with a beefy flavor! Steak appetizers are easy to make, and there’s flavor in every bite. I love crostini bites, and I love steak – so this combination is easy to make and eat!
Steak Crostini
This simple Steak Crostini appetizer can be served as little bites, or even as a snack dinner. A snack dinner is a light dinner. You can make a platter and serve with a large green salad. Beef crostini recipes are great for the holidays, game days, and any party in general. The simplicity of the flavors just come together perfectly!
I love pairing this recipe with all our favorite salsas and toppings, too. You can set out guacamole, salsa, sour cream, and even pico de gallo for additional toppings (for a southwest flare).
Why we love this recipe
- You can make the steak a day ahead of time and slice it the day you serve this appetizer.
- Ribeye steak appetizers are also tender bites of steak, and delish served with horseradish.
- They are an easy, handheld appetizer bite–no fork needed.
- Serve warm or cold.
What is crostini?
Crostini is Italian for “little toasts.” This “toasts” recipe is white baguette bread that is thinly sliced, brushed with olive oil, and lightly toasted until crisp.
Once toasted, they are ready to top with all kinds of meat, fresh or roasted vegetables, creamy spreads, cheese, fruit, and more. You may have already enjoyed our Tri Tip Crostini which is a great end of summer appetizer (or snack dinner). They are so pretty!
How do you keep crostini from getting soggy? Brushing olive oil on the bread slices before toasting makes them nice and crisp.
Gather these ingredients
- Sirloin steaks (about 1-inch thick): or any steak, sliced thinly.
- Olive oil
- Brown sugar
- Kosher salt + black pepper
- Chili powder
- Garlic powder
- Loaf of French baguette or French bread
- Butter
- Green onion
Horseradish Cream Sauce:
- Sour cream
- Fresh horseradish
- Garlic powder
- Parsley flakes
How do you make Steak Crostini
- Remove steaks from package and pat dry. In a small bowl make the marinade: Add the olive oil, brown sugar, salt, pepper, chili powder, and garlic powder, and mix together. Place meat in a 9×13 baking pan, and pour the marinade over the meat and allow to sit.
- Oh high heat, add 3 tablespoons of butter to a heavy skillet. Let the butter melt, but not smoking.
- Add the steaks to the skillet and let them cook on each side. If steaks are thicker than 1-inch, then add a bit more cooking time, adjusting the cook time to less or more. Turn the heat off and allow the steaks to rest.
- Remove to a cutting board and allow to sit (cover with foil) until ready to slice to make the steak crostinis.
You can print out the FULL recipe below!
Make the crostini:
- Slice French bread or baguette into thicker slices, a little less than 1 inch thick.
- Soften butter and spread onto each slice of bread, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
- Bake on high heat until the bread is crispy (but not overcooked).
Make the horseradish sauce:
- In a small bowl, combine sour cream, horseradish to taste, salt, pepper, and garlic powder, with a few sprinkles of parsley, and stir until smooth.
Assemble:
- Slice the meat across the grain (cut across the short side and down the whole length) into thin slices.
- On each crostini, lay a couple pieces of steak, topped with a dab of horseradish cream (lightly spread), and a sprinkle of black cracked pepper.
- Garnish with finely chopped green onions. Serve!
Tips and substitutions:
- You can use any cut of beef.
- Instead of horseradish, you can use goat cheese, blue cheese, or Boursin cheese.
- They are fantastic with a drizzle of balsamic glaze.
- Instead of parsley flakes, use your favorite fresh herb (rosemary, basil, thyme).
- Chimichurri sauce is also delicious with steak.
- You can use any kind of bread to make crostini. You can even take a slice of regular bread, toast it, and make the steak bites.
- You can make the steak a day ahead of time and slice it the day you serve this appetizer. The steak can be served cold on the warm bread or you can reheat the steak in a hot skillet for a few minutes, and then be sure to let it rest again before slicing.
For your next party, pass along these little sandwich bites for New Year’s celebration, fancy birthday parties, or at your holiday parties.
Put everything together and serve!
Enjoy!
More beef recipe you may enjoy:
Epic Roast Beef Sandwich Board
Philly Cheese Steak Sandwiches
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Steak Crostini
Ingredients
- 1 lb sirloin steak, about 1-inch thick
- ½ Tbsp olive oil
- ½ Tbsp brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- ¼ tsp garlic powder
- 1 long loaf of French baguette or French bread
- ½ cup butter, divided
- salt and pepper
- ¼ tsp garlic powder
- ¼ tsp parsley flakes
Horseradish Cream Sauce:
- ¾ cup sour cream
- Fresh horseradish to taste
- ¼ tsp garlic powder
- ¼ tsp parsley flakes
- green onions, garnish
Instructions
- Remove steaks from package and pat dry. In a small bowl make the marinade: Add the olive oil, brown sugar, salt, pepper, chili powder, and garlic powder, and mix together. Place meat in a 9x13 baking pan, and pour the marinade over the meat and allow to sit for 30 minutes (flip after 15 minutes).
- Oh high heat, add 3 tablespoons of butter to a heavy skillet. Let the butter melt, but not smoking.
- Add the steaks to the skillet and let them cook for 5 to 6 minutes, on each side. If steaks are thicker than 1-inch, then add a bit more cooking time, adjusting the cook time to less or more. Turn the heat off and allow the steaks to sit for 5 minutes.
- Remove to a cutting board and allow to sit (cover with foil) until ready to slice to make the steak crostinis.
Make the crostini:
- Slice French bread or baguette into thicker slices, a little less than 1 inch thick.
- Soften 5 tablespoons butter and spread onto each slice of bread, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
- Bake on high heat until the bread is crispy (but not overcooked).
Make the horseradish sauce:
- In a small bowl, combine sour cream, horseradish to taste, salt, pepper, and garlic powder, with a few sprinkles of parsley, and stir until smooth.
Assemble:
- Slice the meat across the grain (cut across the short side and down the whole length) into thin slices.
- On each crostini, lay a couple pieces of steak, topped with a dab of horseradish cream (lightly spread), and a sprinkle of black cracked pepper.
- Garnish with finely chopped green onions. Serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
