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steak crostini appetizer recipe

Steak Crostini Appetizers

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Grill pan or skillet
  • 1 Baking sheet
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pair of tongs
  • 1 pastry brush or spoon
  • 1 instant-read thermometer (optional but recommended)

Ingredients
  

  • 1 pound flank steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 baguette sliced into 0.5-inch rounds
  • 3 tablespoon olive oil for brushing bread
  • 4 ounce cream cheese softened
  • 1/4 cup sour cream
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt for sauce
  • 1/4 teaspoon black pepper for sauce
  • 1 tablespoon fresh chives finely chopped
  • 1/4 cup arugula loosely packed
  • 1 tablespoon balsamic glaze optional; for drizzling

Instructions
 

  • Pat the flank steak dry with paper towels and season both sides with salt, pepper, garlic powder, and 1 tablespoon olive oil, rubbing to coat evenly.
  • Let the seasoned steak sit at room temperature for 15–20 minutes while you prepare the other components.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
  • Arrange the baguette slices in a single layer on the baking sheet and brush both sides lightly with the 3 tablespoons olive oil.
  • Toast the baguette slices in the oven for 7–9 minutes, flipping halfway, until golden and crisp, then set aside to cool slightly.
  • In a small mixing bowl, combine the cream cheese, sour cream, horseradish, Dijon mustard, 0.25 teaspoon salt, 0.25 teaspoon pepper, and chopped chives, stirring until smooth and creamy.
  • Preheat a grill pan or skillet over medium-high heat until very hot.
  • Sear the steak for 3–5 minutes per side, depending on thickness, until it reaches your desired doneness (about 130°F/54°C for medium-rare).
  • Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.
  • Slice the rested steak thinly against the grain into bite-sized strips or pieces.
  • Spread a small dollop of the cream cheese-horseradish mixture onto each toasted baguette slice.
  • Top each crostini with a slice or two of steak and a small piece of arugula.
  • Arrange the steak crostini on a serving platter and, if using, drizzle lightly with balsamic glaze just before serving.

Notes

For best results, keep the steak medium-rare to medium so it stays tender when sliced thinly, and always slice against the grain to avoid chewiness. You can toast the crostini a few hours ahead and store them in an airtight container once cooled, then assemble just before serving to keep them crisp. Adjust the horseradish level in the spread to control heat, and taste the sauce before assembling so you can fine-tune salt and acidity with an extra pinch of salt or a few drops of lemon juice. If serving at a party, cook and slice the steak slightly ahead and keep it loosely covered so it doesn’t dry out, then warm briefly in a low oven if needed before topping the crostini.
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