Description
Steak Crostini with Horseradish Cream is a flavorful appetizer featuring tender marinated hanger steak served atop crispy baguette slices, topped with sweet caramelized onions and a zesty horseradish cream. Perfect for entertaining, this dish combines rich, savory flavors with a touch of creamy heat and fresh chives for garnish.
Ingredients
Steak and Marinade
- 1-1½ lbs hanger steak (or skirt steak, or flank steak)
- ⅓ cup soy sauce
- ¼ cup extra virgin olive oil
- 2 tablespoons sugar (brown or granulated)
- 1 tablespoon apple cider vinegar or balsamic vinegar
- ½ tablespoon dijon mustard
- 1 large garlic clove (minced)
Caramelized Onions
- 3 large yellow onions
- 2 tablespoons extra virgin olive oil
Horseradish Cream
- ½ cup sour cream
- ½ cup mayonnaise
- 2-4 tablespoons prepared horseradish
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Crostini and Garnish
- 1 baguette (sliced into ½” pieces, about 20-24 slices)
- ¼ cup extra virgin olive oil
- 1 large garlic clove (for rubbing on toast)
- Fresh chives (finely chopped, for garnish)
- Flaky sea salt (for garnish)
Instructions
- Prepare Marinade and Marinate Steak: Mix together soy sauce, olive oil, sugar, apple cider vinegar (or balsamic), dijon mustard, and minced garlic. Place steak in a gallon ziptop bag or dish and pour marinade over. Refrigerate and marinate for at least 4 hours or up to 24 hours for full flavor.
- Slice Onions: Peel, halve, and slice the yellow onions very thinly to prepare them for caramelization.
- Cook Onions Low and Slow: Heat a large skillet over medium-low heat and add olive oil. Toss in onions and cook for 5 minutes, then reduce heat to lowest setting. Continue cooking onions for 30-40 minutes, stirring every 5 minutes until they turn golden brown and jammy in texture. Add ¼ cup water if onions begin to stick or burn. Remove from heat and allow to cool completely.
- Make Horseradish Cream: Whisk together sour cream, mayonnaise, prepared horseradish, apple cider vinegar, kosher salt, and black pepper. Taste and adjust seasoning as needed. Cover and refrigerate up to 2 days.
- Prepare Crostini: Remove steak from fridge one hour before cooking to come to room temperature. Slice baguette on the bias into ½ inch slices and arrange on a baking sheet. Brush each slice with olive oil and broil in the oven until golden brown, carefully watching to avoid burning. Flip slices, broil until the other side is golden. While still warm, rub each slice with the cut side of a peeled garlic clove for flavor.
- Cook Steak: Remove steak from marinade and pat dry with paper towels. Heat a large cast iron skillet or grill over medium-high heat until very hot. Add a little olive oil, then place steak in the pan. Cook for 2-3 minutes without moving to get a good crust, then flip and cook another 2-3 minutes. Continue flipping steak until desired internal temperature is reached (Rare: 120°F, Medium Rare: 130°F, Medium: 140°F). Do not cook beyond medium to maintain tenderness.
- Rest and Slice Steak: Transfer steak to a cutting board and let rest for 10-15 minutes. Slice steak very thinly (no thicker than ¼ inch) against the grain at a 45-degree angle for maximum tenderness.
- Assemble Crostini: Arrange toasted baguette slices on a platter. Top each with a spoonful of caramelized onions, several slices of steak, and a dollop of horseradish cream. Garnish with finely chopped fresh chives and a sprinkle of flaky sea salt. Serve immediately and enjoy!
Notes
- Allowing the steak to come to room temperature before cooking ensures even cooking.
- Be patient when caramelizing onions; slow cooking develops deep flavor and sweetness.
- Use a meat thermometer to accurately check steak doneness.
- The horseradish cream can be adjusted for heat by varying the amount of prepared horseradish.
- Rubbing garlic on the crostini adds a subtle aromatic flavor without overpowering.
- Do not overcook the steak beyond medium for best texture and juiciness.
- Prep Time: 10 minutes (plus 4-24 hours for marinating and additional resting times)
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
