If you’re searching for your new go-to party appetizer, look no further than Steak Crostini with Horseradish Cream. This irresistible bite checks all the boxes: juicy steak cooked to tender perfection, crisp baguette slices, and an irresistible horseradish cream with just the right amount of zing. Whether you’re hosting game night, bringing a dish to a potluck, or planning an elegant holiday spread, these crostini absolutely deliver. Rich, savory, and full of personality, Steak Crostini with Horseradish Cream brings impressive steakhouse energy right to your kitchen, no reservations required!

Steak Crostini with Horseradish Cream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Steak Crostini with Horseradish Cream is found in its simplicity—each ingredient contributes a layer of flavor, color, or texture that transforms humble bites into crowd-pleasing stars. Here’s what you’ll need, plus simple tips to make it even more delicious:

Baguette: Go for a classic French baguette and slice it into 1/2-inch rounds for sturdy, crisp crostini bases.
Olive oil: Brushing both sides of your bread slices gives them a golden, rich crunch that holds up under toppings.
Flank steak or sirloin: Both cuts stay tender when sliced thin; just season well with salt and pepper before cooking.
Sour cream: This creates the creamy, tangy base for your horseradish sauce—full fat gives the best flavor.
Prepared horseradish: Adds that signature bite; adjust to taste if you like things extra zippy!
Dijon mustard: Adds subtle tang and complexity to the cream.
Lemon juice: Fresh juice brightens up the horseradish cream and balances the richness.
Salt: A must to enhance every other flavor in the recipe.
Black pepper: Brings a warm, earthy kick that pairs perfectly with the steak.
Chopped chives or parsley (optional): Use these fresh herbs for a colorful, vibrant garnish right before serving.

How to Make Steak Crostini with Horseradish Cream

Step 1: Toast the Baguette

Start by preheating your oven to 400°F. Arrange all your baguette slices evenly on a baking sheet—no overlap for even crisping! Brush both sides with olive oil for that satisfying crunch and golden color. Bake for 8-10 minutes and flip halfway, so both sides are equally crisp and ready to withstand all that creamy, steak-topped goodness.

Step 2: Sear the Steak

While those bread rounds toast up, grab a grill pan or skillet and let it get nice and hot over medium-high heat. Season your flank steak or sirloin generously with salt and pepper, then sear for 3-4 minutes per side for a perfectly medium-rare finish (or adjust to your preferred doneness). Once cooked, transfer the steak onto a cutting board to rest—this helps keep all those flavorful juices locked in!

Step 3: Whip Up the Horseradish Cream

This horseradish cream is truly the heart of Steak Crostini with Horseradish Cream. In a bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth, creamy, and totally irresistible. Adjust the horseradish for kick if your crowd likes it bold!

Step 4: Slice the Steak

After a brief rest, thinly slice the steak against the grain—this ensures tenderness in every bite. The thinner, the better: it makes the crostini easier to eat and maximizes flavor with every mouthful.

Step 5: Assemble and Serve

Now comes the fun! Dollop a generous spoonful of horseradish cream on each toasted baguette slice, top with a piece of steak, and, for the finishing touch, sprinkle over chopped chives or parsley if you like. Arrange on a platter and serve them up right away while the steak is juicy and the bread is crisp.

How to Serve Steak Crostini with Horseradish Cream

Garnishes

A sprinkle of finely chopped chives or fresh parsley adds vibrant color and a fresh edge, making every plate of Steak Crostini with Horseradish Cream as beautiful as it is delicious. For an extra burst of flavor, try a light drizzle of good-quality olive oil or a pinch of flaky sea salt right before serving.

Side Dishes

Balance out your crostini platter with sides like lightly dressed arugula salad, crisp pickled vegetables, or a simple cheese and charcuterie board. These bright flavors refresh the palate between bites and turn this appetizer into a memorable part of any spread.

Creative Ways to Present

Pile your Steak Crostini with Horseradish Cream on a beautiful wooden board, or arrange them in neat rows on a slate serving tray for an elegant look. For special occasions, top each with a tiny dollop of roasted red pepper or a shaving of Parmesan for a little gourmet flair that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have extra assembled crostini, store them in an airtight container in the fridge for up to one day. For best results, keep the components separate: steak, sauce, and toasted bread. This keeps the crostini from getting soggy, so you can quickly reassemble fresh bites when you’re ready.

Freezing

While the steak itself freezes beautifully (slice it first for convenience), the horseradish cream is best made fresh. You can, however, bake and freeze crostini bases; just cool completely, then stash in a zip-top bag for up to a month. Thaw and crisp in a warm oven for a last-minute appetizer solution.

Reheating

To bring leftover steak back to life, gently rewarm slices in a low oven or briefly in a skillet—just until heated through. Toast crostini bases at 350°F for a few minutes to regain crunch. Assemble with cold or room temperature horseradish cream, and you’re set to enjoy Steak Crostini with Horseradish Cream just like the first round!

FAQs

Can I make the horseradish cream in advance?

Absolutely! The horseradish cream for Steak Crostini with Horseradish Cream can be made a day ahead and stored covered in the fridge. The flavors actually improve as they mingle overnight, making your prep one step easier.

What’s the best steak to use for crostini?

Flank steak and sirloin are both great: they stay juicy when sliced thin and cook quickly. You can also use ribeye or even leftover roast beef if you want to keep things simple.

Can I make this appetizer gluten-free?

Definitely! Just swap the traditional baguette for a gluten-free version or even crispy polenta rounds. The flavors of steak and horseradish cream remain front and center, so everyone can enjoy.

What’s the best way to time everything for a party?

Toast your crostini bases and make the horseradish cream ahead of time. Sear and slice the steak just before guests arrive; then assemble everything fresh for the best texture and flavor in your Steak Crostini with Horseradish Cream.

Can I serve these at room temperature?

Yes! Steak Crostini with Horseradish Cream taste wonderful at room temperature, so you can assemble them a bit in advance without worrying—no need to juggle last-minute oven space.

Final Thoughts

If you love dishes that are simple but undeniably special, give Steak Crostini with Horseradish Cream a try. Every component shines, from the toasted baguette to the savory steak and punchy sauce. Whether you’re celebrating with friends or just treating yourself, you’ll find these crostini are always a hit.

Steak Crostini with Horseradish Cream Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 crostini 1x
Diet: Vegetarian

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Description

Indulge in these savory Steak Crostini with Horseradish Cream, a delightful appetizer featuring tender slices of seasoned steak atop crispy baguette rounds, generously topped with a zesty horseradish cream.

Ingredients

Scale

For the Crostini:

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

For the Steak:

1 pound flank steak or sirloin (seasoned with salt and pepper)

For the Horseradish Cream:

1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Chopped chives or parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Prepare the Crostini: Arrange baguette slices on a baking sheet, brush with olive oil, and bake until golden and crisp.
Cook the Steak: Sear seasoned steak in a grill pan or skillet until desired doneness. Let rest before slicing.
Make the Horseradish Cream: Combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper.
Assemble: Spread horseradish cream on each crostini, top with a slice of steak, and garnish with chives or parsley.
Serve: Serve the steak crostini immediately.