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Steak Crostini with Horseradish Cream Recipe

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★★★★★

4.1 from 59 reviews

Steak Crostini with Horseradish Cream features tender marinated hanger steak paired with sweet caramelized onions and a tangy horseradish cream, served atop crispy baguette slices for a perfect appetizer.

Ingredients

Scale

Marinade and Steak

  • 1–1½ lbs hanger steak (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

Toasts and Garnish

  • 1 baguette (sliced into ½” pieces (about 20–24 slices))
  • ¼ cup extra virgin olive oil
  • 1 large garlic clove
  • fresh chives (finely chopped, for garnish)
  • flaky sea salt (for garnish)

Instructions

  1. Marinate the Steak: Mix together the ingredients for the marinade. Add the steak to a gallon ziptop bag or a dish and pour the marinade overtop. Marinate in the fridge for at least 4 hours, or up to 24 hours.
  2. Prepare the Onions: Peel, half, and slice the onions very thinly.
  3. Cook Onions Part 1: Heat a large skillet over medium-low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to the lowest setting.
  4. Cook Onions Part 2: Continue cooking the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are golden brown and turn almost jammy-looking. Once cooked, remove from the heat to cool completely.
  5. Prevent Burning: Note: If the onions are burning at any point, add ¼ cup of water to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.
  6. Make Horseradish Cream: Whisk together all ingredients for the horseradish cream. Taste for seasoning and add more salt as necessary. Cover and store in the fridge for up to 2 days.
  7. Bring to Room Temperature: Remove the steak from the fridge and let it come to temperature for one hour prior to cooking. Also remove the caramelized onions and horseradish cream so the chill can come off.
  8. Prepare and Toast Baguette: During this time, slice the baguette into ½” slices on the bias, and add to a baking sheet. Brush olive oil onto the tops of all slices, then broil until golden (watch the pieces the whole time).
  9. Broil Other Side and Rub with Garlic: Remove from the oven and turn each piece over, then finish broiling until the second side is golden. Cut off the very tip of a peeled garlic clove and rub the cut side of the clove on every piece of toast.
  10. Pat Steak Dry: Remove the steak from the marinade and pat dry with paper towels (this will help get a nice, browned crust on the meat).
  11. Preheat Pan or Grill: Heat a large cast iron skillet or grill on medium high heat until very hot.
  12. Cook the Steak: Coat the pan with olive oil, then add the steak. Cook for 2-3 minutes (don’t move it), then flip and cook an additional 2-3 minutes. Continue flipping until your preferred internal temperature is reached (note it will rise another 5-10 degrees during rest time).
  13. Steak Temperature Note: Note: Rare is 120℉, medium rare is 130℉, medium is 140℉. I don’t suggest cooking this cut of meat past medium.
  14. Rest and Slice Steak: Rest the steak on a cutting board for 10-15 minutes, then slice the steak into very thin strips (no thicker than ¼”) against the grain, at a 45-degree angle.
  15. Assemble Crostini: Add the toasts to a platter, then add caramelized onions, steak, and horseradish cream to each crostini. Finish with chopped fresh chives and flaky sea salt.

Notes

  • If the onions are burning at any point, add ¼ cup of water to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.
  • Horseradish cream can be stored covered in the fridge for up to 2 days.
  • Bring steak and condiments to room temperature before cooking and assembling for best results.
  • Use a meat thermometer to check steak doneness with recommended temperatures: Rare 120℉, Medium Rare 130℉, Medium 140℉. Avoid cooking past medium.
  • Rubbing garlic on toasted baguette slices adds an aromatic flavor layer.

Keywords: steak crostini, horseradish cream appetizer, caramelized onion crostini, easy party appetizers, marinated steak crostini

Find it online: https://foodarohub.com/steak-crostini-with-horseradish-cream-recipe/