These steak crostini made with our Heavenly Horseradish Sauce are a tender and savory appetizer perfect for any get-together. Slices of juicy ribeye, topped with our creamy, zesty horseradish sauce. Bonus: they’re easy and can be made days ahead of time!
Ingredients:
- 1 Ribeye steak
- 1 baguette
- 1/4 cup olive oil
- Beano’s Heavenly Horse Radish Sauce
- Balsamic Glaze
- 2 tbsp chives, chopped
Directions:
- Cut baguette into 1/2 inch pieces (around 20)
- Preheat broiler to medium-high heat
- Brush each slice of baguette with olive oil and place on baking sheet.
- Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.
- Bring a pan to medium-high heat
- Pat the steak dry with a paper towel. Season the steak on both sides with salt
- Add a tablespoon of olive oil to the pan
- Cook the steak for 2 minutes. Flip and cook for 2 more minutes. Repeat one more time, 2 minutes per side. A total of 8 minutes.
- Remove steak to a plate or cutting board. Top with foil and let it rest for 10 minutes.
- Transfer the steak from the pan to a cutting board. Slice into thin slices. You want to get at least 20 slices for each piece of bread.
- To assemble, place a slice of steak on each piece of break, add a dollop of horseradish on top of the steak, drizzle with balsamic glaze, and sprinkle with chives.
Note: If you would like to make these ahead of time, complete all the steps up to assembly. When ready to serve, reheat steak in the oven and then assemble.
