easy steak crostini with creamy horseradish sauce
- Total time
- 30 min
- Serves
- 6
Ingredients
- 1 Artisanal Baguette
- 1 lb. Ribeye or NY Strip Steak
- 3 tbsp. California Ranch 100% California Extra Virgin Olive Oil
- 2 Garlic Cloves
- Fresh Chives (for garnishing)
- Crushed Black Pepper (for garnishing)
- 2 tbsp. Butter & 1 sprig Fresh Rosemary (Optional)
- 1/2 cup Light Sour Cream
- 2 tbsp. Horseradish
- 2 tbsp. Fresh Chives
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Plain Greek Yogurt
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. each: Salt & Black Pepper
Steps
- 1
Let the steak sit out a room temperature for at least 20 minutes.
- 2
Preheat oven to broil on HIGH.
- 3
Slice the bread into twelve 1/2″ thick slices. Brush or drizzle both sides of the bread with olive oil.
- 4
Toast for 2-3 minutes on each side. Keep an eye on it to ensure it doesn’t burn. While still warm, rub the bread slices with the garlic cloves.
- 5
Heat up a cast iron skillet over medium-high heat until hot, about 4-5 minutes.
- 6
Season both sides of the steak with salt.
- 7
Add 1 tbsp olive oil to the skillet, then carefully add the steak.
- 8
Cook for 3-5 minutes on each side, or until desired doneness. For added flavor, add 2 tbsp butter and a sprig of rosemary to baste the steak after the first flip.
- 9
Let the steak rest for at least 3-5 minutes before slicing into 12 thick slices.
- 10
In the meantime, mix all the sauce ingredients until well-combined.
- 11
To assemble, add a slice of the steak onto each crostini then a generous dollop of the sauce. Garnish with freshly chopped chives and crushed black pepper. Serve immediately while warm. Enjoy!
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