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Steak Crostini

Steak crostini pairs crisp, golden baguette slices with tender sirloin, peppery arugula, and tangy horseradish cream. Sear the steak in a skillet, then slice it thinly across the grain for an easy appetizer with contrasting textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 3 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette 12-ounce
  • 2 tbsp olive oil extra-virgin
For the steak
  • 1 lb boneless sirloin steak about 1 inch thick
  • 1 tbsp canola oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the horseradish cream
  • 0.5 cup sour cream
  • 1 tbsp prepared horseradish
  • 1 tsp Dijon mustard
For assembling
  • 1 cup arugula baby, washed and dried

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Toast the bread
  1. Heat the oven to 400°F.
  2. Cut the baguette on a slight diagonal into 1/2-inch slices.
  3. Arrange the slices in a single layer on a rimmed baking sheet.
  4. Brush the tops with olive oil.
  5. Bake for 8–10 minutes, until golden at the edges and crisp.
Cook the steak
  1. Pat the steak dry.
  2. Season both sides with the salt and pepper.
  3. Heat the canola oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Sear the steak for 4–6 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 145°F.
  5. Transfer the steak to a cutting board and rest for at least 3 minutes.
  6. Slice thinly across the grain.
Make the horseradish cream
  1. Stir the sour cream, prepared horseradish, and Dijon mustard together in a small bowl.
Assemble
  1. Spread each crostini with horseradish cream.
  2. Top with arugula and sliced steak.

Notes

For tender slices, cut the steak across the grain after resting. Store the components separately in the refrigerator for up to 3 days; freezing is not recommended once assembled. Plain Greek yogurt can replace the sour cream for a lighter swap.