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Crostini topped with sliced steak, arugula, cheese, and a drizzle of sauce on a white plate.

Steak Crostini Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Yield 16 servings
Category Appetizer
Cuisine American
Author Lauren Grant

Description

These steak crostini are an easy and impressive appetizer.

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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.

Equipment

baking sheet
cast-iron skillet

Nutrition

Serving: 1crostiniCalories: 165kcalCarbohydrates: 10.5gProtein: 6gFat: 12gCholesterol: 15mgSodium: 345mgFiber: 0.5gSugar: 0.5g
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