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Easy Steak Crostini with Horseradish Cream and Balsamic Glaze

Close-up of several gourmet steak crostini appetizers topped with rare steak, creamy cheese, and balsamic onions.
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Make impressive party finger foods with this easy steak crostini recipe. It features tender steak, zesty horseradish cream, and a sweet balsamic drizzle on a crispy baguette base. This is a reliable recipe for elegant hors d’oeuvres.

Ingredients

Scale
  • 1 baguette, sliced into 1/2-inch thick pieces
  • 2 tablespoons olive oil
  • 1 pound flank steak or tri-tip, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream or crème fraîche
  • 2 tablespoons prepared horseradish (adjust to taste)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon butter
  • 1/4 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • Fresh chives, chopped, for garnish

Instructions

  1. Prepare the crostini: Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil. Arrange them on a baking sheet and toast for 8 to 10 minutes, flipping halfway, until golden brown and crisp. Set aside.
  2. Cook the steak: Season the flank steak with salt and pepper. Heat a skillet over medium-high heat. Sear the steak for 3 to 5 minutes per side for medium-rare, depending on thickness. Remove the steak from the heat, tent loosely with foil, and let it rest for 10 minutes.
  3. Make the horseradish cream: While the steak rests, whisk together the sour cream, prepared horseradish, Dijon mustard, and lemon juice in a small bowl. Season with a pinch of salt if needed.
  4. Caramelize the onions: Melt the butter in a small pan over medium-low heat. Add the thinly sliced onion and cook slowly, stirring occasionally, for 15 to 20 minutes until deeply softened and browned.
  5. Make the balsamic glaze: In a separate small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat and cook until the liquid reduces by half and coats the back of a spoon, about 5 to 7 minutes. Remove from heat.
  6. Assemble the bites: Thinly slice the rested steak against the grain. Top each toasted crostini slice with a layer of caramelized onions, a slice or two of steak, a dollop of horseradish cream, and a light drizzle of balsamic glaze.
  7. Garnish: Sprinkle with fresh chopped chives before serving.

Notes

  • For make ahead party snacks, you can toast the bread and prepare the horseradish cream up to one day in advance. Store components separately.
  • If you prefer a sweeter topping, substitute the caramelized onions with a store-bought onion jam.
  • Use filet mignon for a more luxurious version of these gourmet bites.

Nutrition

Find it online: https://dishicious.com/steak-crostini-easy-horseradish-balsamic-recipe/