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Steak Crostini

Steak crostini with toasted baguette, horseradish cream, and thinly sliced medium-rare steak. Oven-browned crostini topped with arugula and finished with a balsamic glaze drizzle for bold, savory bites.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef tenderloin or sirloin steak
  • 1 lb beef tenderloin or sirloin steak Use tenderloin for the most tender bite; sirloin works well for a slightly firmer texture.
Olive oil
  • 1 tbsp olive oil plus more for brushing Extra oil helps achieve crisp, golden crostini edges in the oven.
Salt and pepper
  • 1 salt and pepper to taste Season generously—both the steak and the crostini base flavor.
Baguette
  • 1 a baguette, sliced 1/2 inch thick Slice evenly so all crostini toast at the same rate.
Horseradish cream
  • 0.5 cup sour cream Use full-fat for a thicker, spoonable spread.
  • 2 tbsp prepared horseradish Adjust to taste if you prefer a milder kick.
  • 1 tsp lemon juice Brightens the cream and balances the heat.
Arugula
  • 1 cup baby arugula Keep fresh for a peppery crunch right on top.
Balsamic glaze
  • 2 tbsp balsamic glaze Drizzle after assembling so the glaze stays glossy.
Chives
  • 1 fresh chives for garnish Snip right before serving for the best color.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast the crostini
  1. Preheat oven to 400F. Brush baguette slices with olive oil and arrange on a sheet pan, then bake 6-8 minutes until golden, flipping once if needed for even browning.
Cook the steak
  1. Season the steak generously with salt and pepper. Sear in a hot oiled cast iron skillet for 4-5 minutes per side until internal temperature reaches 130F for medium-rare.
  2. Rest the steak 10 minutes, then slice thinly against the grain. This helps the juices redistribute for cleaner, tender slices on the crostini.
Make the horseradish cream
  1. Stir together sour cream, prepared horseradish, and lemon juice until smooth. The mixture should look creamy and evenly speckled with horseradish.
Assemble
  1. Spread horseradish cream on each crostini. Use enough to form a thin layer so the steak stays in place.
  2. Top each crostini with baby arugula and a slice of medium-rare steak. Add steak while it’s still warm so the arugula slightly wilts at the edges.
  3. Drizzle with balsamic glaze and garnish with chives. Finish with a light, even zigzag for glossy coverage and a final pop of green.

Notes

Pro tip: For the cleanest crostini topping, slice the rested steak against the grain and assemble right before serving so the arugula stays crisp. Store assembled crostini in the fridge up to 1 day, but keep cream and steak refrigerated separately for best texture. Freezing isn’t recommended (bread and arugula texture suffer). For a lower-fat option, use reduced-fat sour cream to lighten the horseradish cream while keeping the same flavor profile.