• 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!