Steak Crostini with Horseradish Whip: The Perfect Appetizer or Side Dish
Are you looking for the perfect appetizer or side dish to share? Look no further than Steak Crostini with Horseradish Whip! This delicious, easy to make recipe is sure to be a hit at any gathering. With tender steak, creamy horseradish whip, and a crunchy crostini, Steak Crostini with Horseradish Whip is a delicious combination of flavors and textures that will please even the pickiest of eaters. Read on to find out how to make this delightful appetizer.
Steak crostini has been around since the late 19th century, although its exact origins are somewhat unclear. This dish has been featured in many cookbooks and has become a classic for special occasions such as birthdays, anniversaries, and holidays. The traditional recipe calls for steak to be cooked and served on a toasted baguette slice, with various sauces and toppings.
The first recorded version of crostini was created by the chef of Italian royalty in the mid-1800s. This dish was initially served as an accompaniment to larger meals, but eventually grew to become its own stand-alone appetizer. As time progressed, different variations of crostini began to appear. Nowadays, it can be served with a variety of toppings, sauces, and even proteins other than steak.
Regardless of how it’s prepared, steak crostini is a delicious and classic appetizer that everyone loves. Not only is it a crowd-pleaser, but its short prep time and simple ingredients make it a great option for busy cooks. Whether you’re hosting a dinner party or looking for an easy snack, crostini is sure to be a hit!
This Steak Crostini with Horseradish Whip recipe is a perfect appetizer or side dish to share. Although we wouldn’t blame you if you wanted to eat them all yourself.
Not quite what you are looking for? Try these other great Appetizer recipes:
PrintSteak Crostini with Horseradish Whip
- Prep Time: :10
- Cook Time: :35
- Total Time: :45
- Yield: 12 1x
- Category: Appetizer
- Method: Oven / Stove Top
Ingredients
- 1 beef Strip Steak, Boneless
- 1 tablespoon olive oil
- 1–1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 12 slices French bread, cut 1 inch thick
- 12 arugula leaves
- 2 teaspoon horseradish
- 3/4 cup heavy cream
- 2 tablespoon grated Parmesan cheese
- 3 tablespoon chives
Instructions
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- Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Season steak evenly on both sides with salt and pepper. Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest. Cook’s Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes.
- Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.
Horseradish Whip
- Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and Parmesan cheese.
Assembly
- Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.