Easy Steak Crostini
This recipe for steak crostini is an easy, yet impressive appetizer that's always the first to go at parties! Thin slices of steak are layered onto crisp garlic butter crostini with a creamy horseradish sauce over top and fresh chives to finish. It's so simple, but always everyone's favorite!
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This is an old appetizer recipe from back in my catering days. It's a huge crowd pleaser and always a hit at parties!
It's a classic pairing of flavors and textures all packed into a cute little 2-bite snack that everyone will love. This truly is one of the most delicious appetizers you can make and people will ask for it over and over!
The best part about this recipe is that you can use any type of steak you prefer, as long as it's tender and good quality.
I first started making this when we had leftover steak or roasted beef tenderloin after a party or big dinner. It's a great way to use up the end pieces!
These days I usually cook a steak just to make these. You can grill it, broil it, or use my fool-proof method for making pan seared steaks.
The steak can be cooked however you prefer, but I recommend medium rare to medium. It's important to slice it really thinly against the grain to make sure it's nice and tender so that it's easy to bite into.
For the base, you can use my basic homemade crostini recipe, but I think these are so much better with a garlic butter crostini instead. It adds more flavor and brings out the butteriness of the steak.
This recipe is perfect for the holidays or any time you want to serve something easy, delicious and impressive!
Want more elegant appetizer recipes? Try this classic Beef Carpaccio, my sweet-salty Bacon Wrapped Stuffed Dates or these retro Clams Casino.
Why This Recipe Works
- It's an easy, yet elegant appetizer that's great for special occasions.
- Use whatever type of steak you want to suit your taste and budget, either leftover or cooked fresh.
- Simple to prepare in under 30 minutes.
- All elements can be made in advance and assembled right before serving.
Ingredients for Steak Crostini
Baguette - Use a fresh, soft baguette for the crostini. If the bread is too hard or dried out, they'll be tough and difficult to bite through.
Steak - Any type of steak will work as long as it's nice and tender and cooked no more than medium. I think this works best with filet mignon, but ribeye, New York strip and other tender cuts also work. You can use leftover steak from the day before or you can cook your steak according to this recipe for pan seared filet mignon (method works for all cuts).
Sour Cream - Full fat sour cream works best for richness and texture.
Horseradish - Make sure your horseradish is fresh, since it loses potency over time. Adjust the amount to suit your taste.
Garlic - Use fresh garlic grated on a microplane for the crostini. You can also use a little bit of garlic powder in a pinch.
Fresh Chives and Parsley - Fresh herbs brighten the crostini and balance the richness of the steak and sauce. Use flat leaf parsley for the garlic butter and finely snipped chives for finishing. Avoid dried herbs here, since their flavor won't provide the same flavor or freshness.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sheet pan
- Tongs
- Chef's Knife
- Mixing bowls
- Serving platter
How to Make Steak Crostini
- Heat the oven to 375°F. Line a sheet pan with parchment.
- Mix the butter with garlic, parsley and season with kosher salt and pepper.
- Spread a thin layer on each baguette slice and place them on the pan.
- Bake until the edges turn lightly golden and the centers stay a bit tender, about 10-12 minutes. Let cool on the pan.
- Slice the steak as thin as you can across the grain. Let it sit out until the chill is gone if it was refrigerated so the fat softens and the texture stays tender.
- Stir the sour cream, horseradish, a pinch of salt and a few grinds of black pepper in a small bowl. Taste and adjust.
Pro Tip: Make sure your horseradish is fresh since it loses its potency over time. You can adjust the amount of horseradish to taste depending on how strong it is.
- Add a few slices of steak to each crostini and a drizzle of olive oil.
- Spoon a small amount of horseradish sauce over each one and sprinkle with chives. Serve right away.
Tips for Success
- If cooking the steak fresh, let it cool completely before slicing so it stays juicy. You can also use leftover steak or cook the steak 1 day in advance and refrigerate until needed. Cold steak will be easier to slice thinly.
- Pat the steak dry with paper towels before searing to help achieve an even sear over medium-high heat.
- Bake the crostini up to a day ahead and store in an airtight container. Warm briefly in a low oven to re-crisp before assembling.
- The horseradish cream can be mixed up to 3 days ahead. Its flavor actually strengthens as it sits.
- Prep all the elements in advance and assemble just before serving so all the different components stay fresh.
Variations
- Use any tender cuts like beef tenderloin, filet mignon, ribeye steak or New York strip, or even hanger steak if you want to switch things up.
- Make the sauce tangier with a little bit of lemon juice or wine vinegar. Add a splash of heavy cream to make it richer and smoother.
- You can also add some hot sauce or red pepper flakes if you want it a little spicy.
- Finish with other fresh herbs like fresh rosemary, parsley, sage or even mint.
- Top with creamy blue cheese or gorgonzola cheese for a twist.
- Finish with a drizzle of balsamic vinegar over the steak before topping with horseradish sauce.
- If you want a more pronounced garlicky flavor, add an extra finely minced garlic clove to the butter or sauce.
Serving Suggestions
Serve this steak crostini recipe during holiday gatherings or cocktail parties with other bite-sized appetizers like my bright Citrus Marinated Olives, simple Steamed Clams with White Wine, homemade Roasted Red Peppers or a chilled Roasted Shrimp Cocktail for a well rounded spread.
To turn this crostini appetizer into more of a meal, serve alongside crisp salads like my classic table side Caesar Salad, a fresh Arugula Salad recipe, or mixed greens dressed with a simple Balsamic Vinaigrette.
How to Store and Reheat
This is the perfect appetizer to make ahead! Just store the crostini, steak and sauce separately.
The crostini keep at room temperature in an airtight container for 1 day. Remember to re crisp them in a low oven for 1-2 minutes before serving.
You can prepare and refrigerate the steak and sauce for up to 3 days. Let the steak come to room temperature before assembling so the texture stays tender.
FAQs
Aim for very thin cuts, about ⅛ inch slices. Thin strips keep the size of the steak manageable for a tender result thats easy to bite through. These are finger foods so they should be easy to eat in one ot two bites!
Yes. Leftover steak is perfect and a great way to reduce cook time. Just slice it very thinly and let it come to complete room temperature before assembling.
Use a cast iron skillet over medium-high heat to get a bigger char and an even golden brown sear. A meat thermometer helps you monitor internal temperature so you don't overcook it and get a juicy steak. Let the steak rest and cool before cutting the steak slices for the most tender steak.
You can finish with fresh basil, cherry tomatoes, whipped goat cheese, blue cheese, creamy burrata, feta cheese, or a drizzle of balsamic glaze or balsamic reduction and olive oil. These favorite toppings add contrast without overpowering the steak. Use them on top of garlicky sourdough toasts or crisp slices of French baguette. Slice baguette or any bread thinly for the best bite.
Yes. Bake the crispy bread and mix the creamy spread ahead. Slice the baguette, place baguette slices on a large baking sheet, and assemble everything just before serving for the ultimate appetizer.
I don't advise it. Both cuts have a strong grain and a chewier texture, which makes them difficult to slice thinly enough for crostini. They don't stay tender when cut into small pieces and placed on crisp bread. For the best result, stick with naturally tender cuts like top sirloin steak, filet mignon, ribeye steak or New York strip.
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Garlic Butter Steak Crostini with Horseradish Cream
Ingredients
- 6 tablespoons butter very soft
- 2 cloves garlic very finely minced
- 2 teaspoons fresh parsley finely minced
- salt and pepper as needed
- 1 French baguette
- 8-10 ounces steak cooked medium to medium rare, cooled to room temperature, see note*
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- extra virgin olive oil for drizzling
- 1 tablespoon chives finely chopped
Instructions
- Heat the oven to 375°F. Line a sheet pan with parchment.
- Mix the butter with garlic, parsley and season with kosher salt and pepper.
- Spread a thin layer on each baguette slice and place them on the pan.
- Bake until the edges turn lightly golden and the centers stay a bit tender, about 10-12 minutes. Let cool on the pan.
- Slice the steak as thin as you can across the grain. Let it sit out until the chill is gone if it was refrigerated so the fat softens and the texture stays tender.
- Stir the sour cream, horseradish, a pinch of salt and a few grinds of black pepper in a small bowl. Taste and adjust.
- Add a few slices of steak to each crostini and a drizzle of olive oil.
- Spoon a small amount of horseradish sauce over each one and sprinkle with chives. Serve right away.
Notes
- If cooking the steak fresh, let it cool completely before slicing so it stays juicy. You can also use leftover steak or cook the steak 1 day in advance and refrigerate until needed.
- Pat the steak dry with paper towels before searing to help achieve an even sear over medium-high heat.
- Bake the crostini up to a day ahead and store in an airtight container. Warm briefly in a low oven to re-crisp before assembling.
- The horseradish cream can be mixed up to 3 days ahead. Its flavor actually strengthens as it sits.
- Prep all of the elements in advance and assemble just before serving so all the different components stay fresh.
Always looking for an easy appetizer and this fits the bill! Elegant and delicious.
Awesome!! Thanks Ems!