Crostini With Steak And Horseradish Cream
This recipe for savory steak crostini with horseradish cream is a perfect appetizer or snack for your next gathering. Tender flank steak is seasoned to perfection and served on crispy slices of baguette, topped with a tangy horseradish cream and garnished with a sprinkle of paprika. These delicious crostini are sure to impress your guests and are easy to prepare for any occasion. Enjoy this flavorful dish at room temperature and savor the delightful combination of flavors and textures in every bite.
— Constant Cookbook
Ingredients
- 1 1/2 lb. flank steak, trimmed of excess fat
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. prepared horseradish
- 3 Tbs. sour cream
- 1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
- Paprika for garnish
Instructions
- <b>Season the steak and make the horseradish cream</b>
- Preheat an oven to 350&#176;F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature.
- In a small bowl, whisk together the horseradish and sour cream.
- <b>Make the crostini</b>
- Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.
- <b>Cook the steak</b>
- Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.
- Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature. Makes about 28 crostini.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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