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Crostini with Steak and Horseradish Cream


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Crostini with Steak and Horseradish Cream

Post by Lobo on Wed 03 Feb 2016, 7:51 pm

Crostini with Steak and Horseradish Cream

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 28
Instead of horseradish cream, you can serve these steak crostini topped with a spicy, garlicky aioli. To prepare a quick aioli, mix 1 tsp. minced garlic and 1/2 tsp. paprika into 1/2 cup good-quality mayonnaise and season with salt.

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  • 1 1/2 lb. flank steak, trimmed of excess fat
  • 3 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. prepared horseradish
  • 3 Tbs. sour cream
  • 1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
  • Paprika for garnish

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


Season the steak and make the horseradish cream
Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature.

In a small bowl, whisk together the horseradish and sour cream.

Make the crostini
Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.

Cook the steak
Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.

Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature. Makes about 28 crostini.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Sun 23 Jul 2017, 9:46 pm