Steak Crostini with Horseradish Whip
This Steak Crostini recipe is a perfect appetizer or side dish to share. Although we wouldn't blame you if you wanted to eat them all yourself.
Cook Time: 45 Minutes
Servings: 12
Ingredients: 10
Ingredients
Horseradish Whip
Preparation
Horseradish Whip
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Step 1
Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Season steak evenly on both sides with salt and pepper. Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest.
Cooking Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes.
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Step 2
Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.
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Step 3
Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and parmesan cheese.
Assembly
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Step 1
Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.
Nutrition Information
187 Calories
3.1g SAT FAT
12g PROTEIN
2.2 mg IRON
1.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1oz: 187 Calories; 63 Calories from fat; 7g Total Fat (3.1 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 2.7 g Monounsaturated Fat;) 33 mg Cholesterol; 322 mg Sodium; 18.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 1.3 g Total Sugars; 12 g Protein; 0 g Added Sugars; 38.2 mg Calcium; 2.2 mg Iron; 161 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 5.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 122 mg Phosphorus; 1.6 mg Zinc; 16.2 mcg Selenium; 26.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.
The Essential Ingredients
- Strip Steak: Also known as New York Strip, it’s cut from the beef short loin and is known to be very tender and lean with a great beefy flavor. Due to its rich marbling, this is a great cut for grilling or pan-searing.
- French Bread: A classic loaf with a crisp golden crust. Slightly different from a baguette, French Bread is softer and great for sandwiches, garlic bread, and crostini.
- Horseradish: This root vegetable is known for its sharp, spicy flavor – it’ll clear your sinuses! It adds a unique heat to any dish. Mixes well into sour cream and pairs perfectly with a classic prime rib.
- Arugula: Peppery, slightly bitter, and super pungent, arugula packs a punch with vitamins C, K, and A. Arugula is great in salads or as a topping on pizzas or sandwiches, and as a garnish. It adds a spicy kick to dishes. Fun fact, arugula is called “rocket” in Australia.
- Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Tell me about the strip steak cut.
It comes from the loin area of the animal, and is known for being tender and lean. You may also see it labeled as club steak, NY strip steak, shell steak or top loin steak in the grocery store.
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Can I toast the bread ahead of time?
Absolutely! Toast the bread up to a few hours ahead of time and store in an airtight container. You can also reheat in the oven briefly prior to assembling, if preferred.
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How do I make this recipe for a crowd?
This recipe is perfect for a large gathering! Multiply the ingredients based on the number of servings needed. One steak typically yields 12 pieces, so for 48 servings use 4 steaks and quadruple the whip and bread.
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Can I use refrigerated whipped cream from a can for the horseradish whip?
No, this isn’t recommended, as canned whipped cream has added sugar and will not hold up when mixed with the horseradish. Be sure to whip the heavy cream by hand (or with the help of a electric mixer) for this recipe.
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