Steak Crostini With Horseradish Spread

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Steak Crostini appetizers are the perfect appetizers with toasted slices of French baguette, tender slices of steak and a rich and spicy horseradish spread.

Unless they’re vegetarian, no one has ever turned down a steak crostini at a party. When the plate hits the table, it’s usually the first thing that attracts a crowd. That’s because the promise of a perfectly cooked slice of steak goes past no one.

>> You might like these Beef & Cheddar Sliders.

Steak Crostini

If you’re looking for a stunning appetizer that makes everyone go “ooh”, then this is the recipe you want to make. The spread is made with mascarpone cheese and horseradish sauce. The steak takes just a few minutes to cook. And you can serve as many as you want with just a little bit of effort to assemble them.

Ingredients Needed For This Appetizer

  • Flank steak or filet mignon: For 12 appetizer, you only need a chunk of steak as big as your palm and at least 1 1/2 to 2″ thick. A thicker steak makes larger slices, which look great on these crostini.
  • Mascarpone cheese: I use this mild spreadable cheese in place of a tangier cream cheese because it doesn’t overpower the horseradish the way cream cheese does.
  • Horseradish cream: The creamy version is prepared horseradish mixed with a creamy base. It’s much less potent than prepared horseradish. If you like that strong heat of straight horseradish, use prepared instead, but be prepared for the kick.
  • French baguette: Go for one that’s at least 12″ long and as thicker than your wrist.
  • Lingonberry jam: This is a Scandinavian jam that you’ll find in a good version of Swedish meatballs. I like the tang and taste of this jam, but you can use any berry jam you want. Pretty much anything pairs well with this steak crostini, even caramelized onion jam.
  • Olive oil, salt and pepper
Steak Crostini

How to Make Steak Crostini

These are a pretty quick appetizer to make and the best part is that you can make more quickly if you happen to run out (and I’m sure you will). Plan to make at least 2 per meat-eater at the party. If it’s the only appetizer you’re serving, plan for 3-4 each.

Preheat the oven to 375 degrees F. You’ll need a baking sheet to bake the crostini.

Lightly drizzle the baguette slices with olive oil and sprinkle them lightly with salt and pepper. Don’t skip the seasoning. It really makes the flavors pop.

Bagette Slices

Place the bread on a baking sheet and put it in the oven. After about 5 minutes, turn the slices over. They’ll start to brown now and you want to continue cooking them until they’re lightly browned on both sides and are quite crispy, about 10-12 minutes total.

Season the flank steak with salt and pepper. In a pan over medium-high heat, quickly sear the steak on both sides. If the piece of meat is pretty thin, you can finish cooking it on the stove top. It should only take about 4 minutes per side. However, if the meat is thicker than 3 inches, transfer it to a baking dish and finish it in the oven.

The internal temperature of the meat should reach 140 degrees F on a meat thermometer for medium rare. I prefer there to be a little pink still left in the center of the steak. But if you want it to be cooked well done, continue cooking to 165 degrees F..

Cooked Steak

Remove the steak from the oven and let it rest for 10 minutes before slicing it thinly, against the grain. This will make it a lot easier to bite through the piece of steak on the crostini. Since this is typically a two-bite appetizer, you don’t want your guests having to gnaw through the meat or use their hands.

Horseradish Spread

Mix the mascarpone cheese with the horseradish sauce in a bowl. Spread the cheese onto each baguette slice. Top with a piece of steak and a small bit of jam. Garnish with ground black pepper and chopped fresh chives.

Steak Crostini

Other Appetizers to Pair This With

There are so many different types of appetizers to pair these with, but to make a diverse spread, we recommend serving a creamy dip, like this Baked Fontina Dip, and a cold platter, like this Charcuterie Board. Throw in some sausage rolls and soft baked pretzels and you have the perfect spread.

TRY THESE COCKTAILS

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Steak Crostini
Yield: 4 Servings

Steak Crostini With Horseradish Spread

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Steak Crostini appetizers are the perfect appetizers with toasted slices of French baguette, tender slices of steak and a rich and spicy horseradish spread.

Ingredients

  • 12 slices baguette
  • 1 tablespoon olive oil
  • 1/2 pound flank steak (preferably 1 ½” to 2” thick)
  • Salt & ground black pepper
  • 1/4 cup mascarpone cheese
  • 1 tablespoon horseradish sauce (or 1 tsp of prepared horseradish)
  • 3 tablespoon lingonberry jam (or any jam you want)
  • Chopped fresh chives for garnish

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Lightly drizzle the baguette slices with olive oil and sprinkle with salt and pepper. Place the bread on a baking sheet and put in the oven. After 5 minutes, turn the slices over. Continue cooking until lightly browned, about 10-12 minutes total.
  3. Season the flank steak with salt and pepper. In a pan over medium-high heat, quickly sear the steak on both sides, then transfer it to a baking dish. Cook in the oven until the meat reaches 140 degrees F on a meat thermometer. Cook to 165 degrees F if you prefer well done.
  4. Remove the steak from the oven and let it rest for 10 minutes before slicing thinly.
  5. Mix the mascarpone cheese with the horseradish sauce in a bowl. Spread the cheese onto each baguette slice. Top with a piece of steak and a small bit of jam. Garnish with ground black pepper and chopped fresh chives.

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Steak Crostini

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