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If there’s one thing that screams celebratory, it’s steak. And this steak crostini recipe is the perfect steak and cheese appetizer for parties, gatherings and holidays. You’ll love how easy these are to pull together while also being full of flavor—gotta love a simple ingredient list that delivers big, bold flavor.
The main flavor players in these steak crostini are horseradish, Boursin and, of course, steak. A trio that couldn’t pair more beautifully. While the flavors of this crostini are ultra-savory, they are balanced nicely thanks to peppery arugula and a drizzle of honey.
Ingredient Notes
Here’s a quick rundown of what you’ll need for this steak appetizer. Jump down to the recipe card for the full recipe with ingredient amounts.
- Baguette: a quality baguette with a crusty exterior and soft interior is what you’re looking for.
- Oil: you’ll need olive oil for the crostini and arugula salad, but use a splash of vegetable oil for cooking the steak (it has a higher smoke point).
- Arugula: adds a peppery bite.
- Vinegar: I recommend using red wine vinegar here, but white wine, sherry or apple cider vinegar will also work.
- Prepared horseradish: use the prepared horseradish that is sold in the refrigerated section (usually near the deli). Don’t use creamed cream-style horseradish.
- Steak: For this recipe I like to use a top sirloin steak. It’s nicely marbled without huge pockets of fat and has a nice beefy flavor.
- Boursin cheese: use the Garlic and Fine Herbs flavor. Find it near the specialty cheese.
- Honey: just a drizzle right at the end balances all the salty, savoriness.
Easy Step-by-Step Process
These steak toasts are so easy to make. Here’s the overview of how to make them. And for the full recipe, jump down to the recipe card.
- Make the Crostini: slice the baguette into ½-inch thick slices then brush each side with oil and season with salt and pepper. Bake at 350-degrees until lightly toasted, about 4 minutes per side.
- Dress the Arugula: toss the arugula with some olive oil, vinegar and horseradish to coat. Season with salt and pepper then set aside.
- Cook the Steak: preheat a cast-iron skillet (or braiser) over medium-high heat for a few minutes.
TIP: it’s important to preheat the cast-iron skillet for a few minutes without any oil or food in it. This way the skillet is adequately and evenly heated, and the oil doesn’t get over-heated before the skillet is ready for cooking.
Add a splash of oil to the skillet then season the steak with salt and pepper. Place the steak in the skillet and sear, without moving, for 2 minutes. Flip and sear the second side.
Sear both edges of the steak for a minute before placing the steak back in the skillet on it’s first side. Reduce the heat to medium and continue cooking until the steak reaches your desired doneness. Transfer to a plate or cutting board to rest.
- Assemble the Crostini: divide the Boursin between the crostini and spread into an even layer. Top with arugula then thinly slice the steak against the grain; arrange a couple of steak slices over the arugula on each crostini. Top each crostini with some more horseradish and drizzle with honey.
Tips from Recipe Testing
Crostini are the perfect vehicle for appetizers, but I hate when they’re so hard and crunchy that they tear up your mouth. You won’t find that with this recipe!
The crostini are done baking when they’re dry to touch and are just barely starting to turn golden around the edges. You want the edges to be crisp but the interior to still be chewy and soft.
The thinner you slice the steak, the easier these are to eat. There’s nothing quite like trying to bite into a slice of steak without a fork and knife. Mitigate any mess by thinly slicing the steak. Plus, this ensures you’ll have at least two slices of steak for each crostini.
More Beef Appetizers from Zestul
Steak Crostini Recipe
Description
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Ingredients
- 1 baguette, cut on a bias into ½-inch thick slices
- 3 tablespoons extra-virgin olive oil, divided
- 2 cups arugula
- 1 tablespoon red wine vinegar
- 2 teaspoons prepared horseradish + more for garnish
- 2 teaspoons vegetable oil
- 1 (10-ounce) top sirloin steak
- Kosher salt and black pepper
- 1 (5-ounce) package Boursin cheese
- Honey, for garnish
Instructions
- Heat oven to 350ºF (177ºC) with rack set in middle position.
- Arrange bread slices in an even layer on a baking sheet. Using a pastry brush, brush both sides of bread slices with 2 tablespoons olive oil; season each side with salt and pepper.
- Transfer sheet to oven; bake until bread is just slightly toasted, about 4 minutes. Flip bread slices and continue baking until second side is just slightly toasted, about 4 minutes. Remove from oven and let crostini cool.
- In a medium bowl, whisk together remaining tablespoon olive oil, 1 tablespoon vinegar, and 2 teaspoons horseradish; season with a pinch of salt and pepper. Add arugula and toss to coat; set aside.
- Heat a cast-iron skillet or braiser over medium-high for 3–5 minutes. Season steak on all sides with salt and pepper. Add 2 teaspoons vegetable oil to skillet and swirl to coat.
- Place steak in skillet and cook, without moving, until deeply browned, 2½ minutes. Flip and cook second side, without moving, until deeply browned, 2½ minutes. Reduce heat to medium and, using tongs, sear both edges of steak for 1 minute. Flip back onto first side and continue cooking, flipping every 1½ minutes until steak reaches desired doneness, 3 minutes for medium-rare (125ºF/52ºC), 4–5 minutes for medium (135ºF/57ºC) and 5–6 minutes for medium-well (145ºF/65ºC). Transfer to a plate or cutting board to rest.
- Meanwhile, divide Boursin evenly between crostini (scant tablespoon each) and spread into an even layer. Divide arugula salad between crostini.
- Thinly slice steak against the grain (the thinner the better) then divide and arrange over crostini.
- Spoon about ½ teaspoon horseradish over each crostini and drizzle with honey.
