Grilled Sirloin Crostini with Wasabi Sour Cream

Name: Grilled Sirloin Crostini with Wasabi Sour Cream
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: Top Sirloin Steak; pepper; butter; fresh parsley; garlic salt; baguettes; dairy sour cream; wasabi paste

Check out this garlic bread crostini packed full of flavor as it's topped with grilled sirloin steak and a zippy, refreshing wasabi cream sauce.

Cook Time: 35 Minutes

Servings: 24

Ingredients: 8

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Ingredients

2 pounds beef Top Sirloin Steak, cut 1 inch thick
1 teaspoon pepper

Garlic Bread:

6 tablespoons butter, melted
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic salt
1 (12-inch) baguette, cut into 24 (1/2-inch thick) slices

Wasabi Sour Cream:

1 container (8 ounces) dairy sour cream
1 tablespoon prepared wasabi paste

Preparation

Step 1

Press pepper onto beef Top Sirloin Steak. Place steak on grid over medium, ash-covered coals. Grill, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.
Step 2

Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While steak is standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.
Step 3

Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use.
Step 4

Carve steak into 1/4 inch thick slices and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.

Nutrition Information

148 Calories

0 %*

4g SAT FAT

0 %DV**

0g PROTEIN

0 %DV

0.8 mg IRON

0 %DV

1.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 appetizer: 148 Calories; 63 Calories from fat; 7g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 30 mg Cholesterol; 147 mg Sodium; 10 g Total Carbohydrate; 2.8 g Dietary Fiber; 0.2 g Protein; 0.8 mg Iron; 2.8 mg NE Niacin; 0.2 mg Vitamin B₆; 0.5 mcg Vitamin B₁₂; 1.8 mg Zinc; 10.5 mcg Selenium.

This recipe is an excellent source of Vitamin B12; and a good source of Dietary Fiber, Niacin, Vitamin B6, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.