If you’re searching for a show-stopping appetizer that feels as luxurious as it is easy to whip up, you’ll fall head over heels for Steak Crostini with Horseradish Cream. Imagine crisp, golden slices of baguette topped with tender, juicy steak and a cloud of zesty horseradish cream, finished with a fresh burst of herbs or greens. This one-bite wonder is the perfect combination of contrasts—warm and cool, rich and tangy, hearty and refined. Steak Crostini with Horseradish Cream is made for celebrations, dinner parties, or the moments you want to treat yourself and your loved ones to something seriously special.

Steak Crostini with Horseradish Cream Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Steak Crostini with Horseradish Cream are simple but intentionally chosen—each one brings its own magic to the party. With quality, the flavors truly sing, from the buttery crunch of the baguette to the peppery heat of the horseradish and the tenderness of perfectly cooked steak.

Baguette: Sliced into neat rounds, this forms the irresistibly crunchy base for every crostini—avoid soft bread to keep each bite crisp.
Olive Oil: Brushed onto the slices, it ensures a gorgeous golden color and adds subtle richness to the toasted bread.
Steak (such as flank or sirloin): A pound will give you plenty of savory, meaty flavor—choose a cut that is flavorful and not too expensive.
Salt and Pepper: Essential for seasoning both the bread and the steak, making every layer taste its best.
Sour Cream: Creates the cool, creamy foundation for your horseradish sauce—don’t substitute with yogurt or mayo for best results.
Prepared Horseradish: Just the right kick of heat; stir well before measuring for consistent flavor.
Dijon Mustard: Adds complexity and tang to balance the creamy and spicy notes.
Lemon Juice: Brings a touch of brightness that wakes up the entire horseradish cream.
Fresh Chives: Their mild onion flavor and pop of green color give a fresh finish to every bite.
Fresh Arugula or Microgreens (optional): Not just pretty—these peppery greens offer a delightful contrast and elevate the final presentation.

How to Make Steak Crostini with Horseradish Cream

Step 1: Toast the Baguette Slices

Start by preheating your oven to 400°F (200°C). Lay out your baguette slices on a baking sheet and brush them lightly with olive oil on both sides. Toast in the oven for 8 to 10 minutes, flipping each slice halfway through so both sides get evenly golden and crisp. This is your foundation, so watch closely—these little rounds can go from perfect to overdone in a flash.

Step 2: Prepare and Cook the Steak

While your crostini toast, generously season your steak with salt and pepper. Heat a grill pan or skillet over medium-high, and add a touch of oil if needed. Sear the steak for about 3 to 4 minutes per side, adjusting the time for your preferred doneness. Once done, transfer the steak to a cutting board. Let it rest for 5 minutes—this helps the juices redistribute, so every slice is tender and juicy.

Step 3: Mix Up the Horseradish Cream

In a small bowl, combine the sour cream, prepared horseradish, Dijon mustard, lemon juice, and chopped chives. Mix until you have a smooth, beautifully flecked sauce. This horseradish cream is what sets your Steak Crostini with Horseradish Cream apart from anything else you’ve tasted—the spiciness perfectly matches the steak.

Step 4: Slice the Steak

Using a sharp knife, slice the rested steak thinly against the grain. Cutting this way keeps each bite tender. Aim for slices that will sit happily atop your crostini without overwhelming them—you want a balance of bread, steak, and cream in every bite.

Step 5: Assemble the Crostini

On each toasted baguette slice, spread a little horseradish cream. Gently lay a slice of steak on top, then finish with a flourish of arugula or microgreens if you like. The contrast of colors and textures is not just pretty—it’s absolutely irresistible. Arrange on a beautiful platter and serve the Steak Crostini with Horseradish Cream immediately for maximum crunch and flavor.

How to Serve Steak Crostini with Horseradish Cream

Garnishes

A sprinkle of fresh chives, a few grinds of black pepper, or a drizzle of high-quality olive oil work beautifully to finish Steak Crostini with Horseradish Cream. If you’re feeling a little extra, a few ribbons of Parmesan or a dusting of flaky sea salt can really elevate the platter. Don’t forget the optional arugula or microgreens for a punch of green and a burst of peppery brightness on top.

Side Dishes

For a festive spread, pair these crostini with bright salads—think shaved fennel with citrus, roasted beets, or a classic Caesar. If you’re serving them at a cocktail party, bowls of marinated olives, pickled vegetables, or even a tray of roasted nuts make fantastic companions. Keep sides fresh and light to let the Steak Crostini with Horseradish Cream shine as the main star.

Creative Ways to Present

Create a crostini “bar” and let guests top their own, or arrange each bite on a long wooden board for a rustic look. Layer in color by alternating garnishes or nestling the crostini among sprigs of fresh herbs. For a more dramatic effect, serve Steak Crostini with Horseradish Cream on slate or marble to highlight the vibrant toppings. Miniature plates can turn each crostini into an artful amuse-bouche for plated appetizers at a fancier gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Steak Crostini with Horseradish Cream, store the steak, sauce, and bread separately. Wrap the steak and cream tightly and refrigerate for up to two days. The toasted baguette is best kept in an airtight container at room temperature to maintain its crunch.

Freezing

While the horseradish cream and crostini aren’t ideal candidates for freezing, you can freeze leftover steak. Slice it thin, wrap tightly, and freeze for up to three months. Thaw overnight in the fridge and reheat gently to retain the steak’s moisture and flavor.

Reheating

To revive leftover crostini, heat them in a low oven for a few minutes until crisp. Warm steak slices gently in a skillet over low heat or in the microwave for a few seconds—just to take the chill off. Always add the horseradish cream and garnishes fresh for best taste and texture.

FAQs

Can I use a different cut of steak for Steak Crostini with Horseradish Cream?

Absolutely! Flank, sirloin, or even ribeye work well for these crostini. The key is to choose a cut that’s flavorful and slice it thinly against the grain so each bite is tender and juicy.

Is there a substitute for sour cream in the horseradish cream?

If you need to swap out sour cream, full-fat Greek yogurt will work, though the flavor will be a bit tangier and less rich. Avoid mayonnaise or light alternatives for best results with Steak Crostini with Horseradish Cream.

What’s the best way to prepare Steak Crostini with Horseradish Cream for a party?

Toast the bread and prepare the horseradish cream a day ahead. Cook and slice the steak just before serving, then quickly assemble your crostini fresh—this ensures every layer is at its most delicious and nothing gets soggy.

Are these crostini gluten-free?

They can be! Simply swap in your favorite gluten-free baguette or small bread slices so everyone can enjoy Steak Crostini with Horseradish Cream worry-free.

Can I make the horseradish cream ahead of time?

Definitely. The flavors actually meld overnight, so go ahead and prepare the horseradish cream the day before and refrigerate. Give it a quick stir before spreading on your crostini.

Final Thoughts

Bringing Steak Crostini with Horseradish Cream to your table is an instant upgrade to any gathering, special occasion, or cozy night in. Every bite is a perfect blend of creamy heat, savory steak, and satisfying crunch. Give this recipe a try—you might just discover your new signature appetizer!

Steak Crostini with Horseradish Cream Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 20 crostini 1x
Diet: Vegetarian

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Description

These Steak Crostini with Horseradish Cream are a delicious and elegant appetizer option, perfect for entertaining or special occasions. Crispy baguette slices are topped with flavorful grilled steak and a zesty horseradish cream, creating a burst of savory flavors in every bite.

Ingredients

Scale

For the Crostini:

1 baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil

For the Steak:

1 pound steak (such as flank or sirloin)
Salt and pepper to taste

For the Horseradish Cream:

1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
Fresh arugula or microgreens for garnish (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Crostini: Arrange the baguette slices on a baking sheet, brush with olive oil, and toast for 8-10 minutes until golden.
Cook the Steak: Season the steak, grill for 3-4 minutes per side, then let it rest and slice thinly.
Make the Horseradish Cream: Mix sour cream, horseradish, mustard, lemon juice, and chives in a bowl.
Assemble: Spread horseradish cream on each crostini, top with steak slices, and garnish with greens.
Serve: Enjoy these delicious Steak Crostini immediately!