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–+ servings
closeup of steak bites crostini topped with a dollop of horseradish cream and fresh cracked black pepper
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5 from 1 vote

Steak Bites Crostini

Steak Bites Crostini - golden toasted baguette slice topped with juicy steak and a dollop of creamy horseradish sauce. Easy, elevated - the perfect appetizer for the holiday season!
Prep Time10 minutes
Cook Time10 minutes
Marinating the Steak2 hours
Course: Appetizer
Cuisine: American
Keyword: steak bites crostini, steak bites, crostini, steak, holiday appetizer, new years eve appetizer, best steak bites crostini, best steak bites
Servings: 8
Calories:

Equipment

  • large baking sheet for crostini
  • large skillet to cook steak OR can grill outdoors

Ingredients

crostini:

  • 1/2 cup sour cream full fat so not watery
  • 1-3 tablespoons pure fresh horseradish or to taste

steak:

  • 1 1.2 pounds skirt steak trimmed of excess fat (see body of post for other steak options)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter

steak marinade:

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic peeled and rough chopped
  • 1/4 teaspoon black pepper no salt

crostini:

  • 1 french baguette sliced in 1/4" slices
  • 2-3 tablespoons olive oil
  • sea salt to taste

Instructions

  • Add marinade ingredients to a bowl or large measuring cup. Whisk to combine well. Trim steak and place in a gallon size zip top bag. Pour the marinade over the top of the beef swishing it around so the meat is well coated.
  • Seal the bag and marinate in the refrigerator at least 2 hours up to overnight.
  • Prepare horseradish sauce. Blend sour cream and horseradish in a small bowl. Cover and refrigerate (can be made up to 1 day ahead).
  • Bring steak to room temperature on the counter about 10 minutes before cooking.Blot moisture from steak using paper towels,
  • Heat oil and butter in a large skillet over medium to medium-high heat swirling the oil to coat the bottom of the pan.
  • Generously season steak with salt on both sides then place in the hot skillet gently pressing down on it to get an even sear. Cook 2-3 minutes per side (turning only once, then remove from the skillet onto a cutting board. Cook time will vary with thickness of the steak, You’ll want 130-135 degrees on a meat thermometer for medium rare steak.
  • Rest the steak 10 minutes then slice against the grain into thin strips. If the strips are too long, cut into bite-size/manageable pieces.
  • Preheat the oven to 400 degrees. Slice baguette into about 1/4 inch thick slices.
    Place baguette slices on parchment paper lined baking sheet then brush both sides with olive oil. Lightly sprinkle the top side with sea salt.
  • Bake 4-6 minutes or until the crostini is a light golden brown.

Assembling the Steak Bites:

  • Top each piece of crostini with a couple of pieces of steak. You’ll see that some of the steak is more rare than others, Offer a selection of doneness for guests.
    Add a dollop of horseradish cream sauce and (optional) some fresh cracked black pepper. Serve right away!