Steak Crostini with Horseradish Cream

When it comes to holiday entertaining, few appetizers impress like Steak Crostini. Tender slices of perfectly cooked steak, topped with a creamy, spicy horseradish sauce, all layered on a crispy, golden crostini.

Steak Crostini is the ultimate bite-sized appetizer, packed with so much flavor and always a crowd favorite. The horseradish cream is so wonderfully creamy, with a little spicy kick, and just the right amount of tanginess from the Dijon mustard. This crostini is simple, yet feels special and comes together effortlessly.

Looking for more recipes to serve at your holiday table, then try Christmas Tree Charcuterie, Crab Rangoon Egg Rolls, and Baked Brie with Fig Jam.

Why You’ll Love This Beef Crostini

• Easy yet elegant- This dish is simple to prepare but looks and tastes like something you’d get at a high-end restaurant. It’s the perfect appetizer for holidays and casual gatherings.
• Bold flavors- Every component of this appetizer is packed with flavor. The steak has a delicious rub, which includes garlic powder, paprika, brown sugar, chili powder and dried thyme. While the horseradish cream adds a creamy, spicy kick.
• Bite sized- Who doesn’t love finger foods? It’s convenient and easy to eat without utensils, making it a great choice for parties and gatherings.
• Customizable- You can easily personalize this dish by adding fresh herbs, arugula, your favorite cheese, caramelized onions or balsamic glaze.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Steak- Tender cuts like beef tenderloin, ribeye, or sirloin work well, but hanger steak or flank steak can be a great, more affordable alternative. If you want something more budget friendly, skirt steak work too.
• Steak seasoning- I use salt, black pepper, brown sugar, chili powder, paprika, garlic powder, onion powder, and dried thyme.
• Bread- For this recipe, I use a simple french baguette, sliced thin. Ciabatta or sourdough also work well. You can also use thick crackers.
• Horseradish- Prepared horseradish is readily available. It’s usually milder than fresh horseradish, though still spicy, and comes in a jar.
• Dijon mustard- This adds a subtle tang to the sauce. You can use whole grain mustard for added texture if you like.
• Sour cream- I use full fat sour cream. You can substitute low fat sour cream or Greek yogurt if you want something lighter.
• Mayonnaise- Just a small amount adds richness to the sauce.
• Lemon juice- Use fresh lemon juice for the best flavor
• Chives- Fresh chives lend a mild onion flavor.

Types of Steaks for Crostini

• Flank steak- A lean, flavorful cut with long muscle fibers, perfect for thin slicing against the grain.
• Ribeye- Rich in marbling, ribeye is tender and juicy with a lot of flavor.
• Sirloin- A lean, flavorful cut that’s more affordable than ribeye, but still tender when cooked properly.
• Hanger steak- Rich in flavor with a slightly chewy texture, hanger steak is great when marinated and sliced thinly.
• New York Steak- This steak is a favorite for a reason. It’s tendery, juicy, but not as fatty as a ribeye.

Step By Step Instructions

STEP 1: Season the steak. In a small bowl, combine salt, black pepper, brown sugar, smoked paprika, ancho chili powder, garlic powder, onion powder, and dried thyme. Sprinkle both sides of the steak with seasoning. Cover and refrigerate for 2-4 hours.

STEP 2: Make horseradish cream. In a separate bowl, combine the sour cream, mayo, dijon, prepared horseradish, lemon juice, and fresh chives. Stir until smooth. Then, refrigerate until you’re ready to serve.

STEP 3: Prepare crostini. Slice the baguette into 1/2-inch thick slices. Brush both sides with olive oil and arrange the slices in a single layer on a baking sheet.

STEP 4: Toast crostini. Preheat oven to 350℉. Bake the crostini for 10 to 12 minutes, or until golden and toasted. Remove the pan from the oven, and rub the toasts with garlic. Then, lightly sprinkle with sea salt.

STEP 5: Cook steak. Heat a large cast iron skillet over medium heat. Add olive oil. Then, sear steak to desired doneness. I prefer medium rare (about 4-5 minutes per side), depending on thickness. Once cooked, let the steak rest for 5 minutes to allow the juices to redistribute.

STEP 6: Assemble crostini. After resting, thinly slice the steak against the grain into thin strips. Then, place 1-2 slices on each toasted crostini. Spoon a dollop of horseradish cream on top of the steak. Sprinkle with fresh chives for a pop of color. Serve immediately and enjoy!

Expert Tips

• Make ahead ease- Marinating the steak and preparing the horseradish cream in advance allows the flavors to fully infuse into the meat and sauce.
• Slice thinly- After cooking and resting, slice the steak thinly against the grain to ensure it stays tender and easy to chew. This technique is especially important for cuts like flank, or hanger steak, which can be tougher if sliced incorrectly.
• Let the steak rest- Let the steak rest for 5-10 minutes before slicing. This step allows the juices inside the meat to redistribute, making the steak more tender and juicy. If you skip this step, the juices will run out immediately after cutting, leaving the steak dry.
• Crispy, not hard crostini– Toast the bread until a perfect golden crisp, but don’t overdo it. The crostini should be crunch yet tender enough to bite into without cracking.

Frequently Asked Questions

Storage

For the best results, store your Steak Crostini components separately. Keep the leftover steak slices in an airtight container in the fridge for up to 3-4 days. For the crostini, keep the toasted bread in a separate container at room temperature for 1-2 days to maintain its crispiness. Retoast before serving.

The horseradish cream can be stored in a container in the fridge for up to 1 week.

Don’t Forget To Add These To Your Holiday Table Too!

• Honey Glazed Brown Sugar Carrots
• Dutch Oven Mac and Cheese
• Garlic Confit Mashed Potatoes
• Hot Honey Brussels Sprouts
• Crispy Prosciutto Salad with Apples and Feta

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!