Servings: 12 portions
Calories: 150kcal
Cost: 20
Equipment
- Skillet
- Baking sheet
- Bread knife
- Cutting board
- Small mixing bowl
Ingredients
- 12 slices baguette 1/2 inch thick
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 300 g beef steak such as sirloin or tenderloin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1/2 cup microgreens
Instructions
- Preheat your oven to 350°F (175°C).
- Brush both sides of the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for 10-15 minutes or until golden and crisp. Remove and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions, sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized. Remove from heat and set aside.
- Season the steak with salt and pepper. In the same skillet, add a touch more oil if needed, and cook the steak over medium-high heat to your desired doneness, about 2-3 minutes per side for medium-rare. Let it rest for 5 minutes and then slice thinly against the grain.
- In a small bowl, mix together the mayonnaise, horseradish, and lemon juice to make the horseradish mayo.
- Assemble the crostini by spreading a layer of horseradish mayo on each toasted baguette slice, followed by a spoonful of caramelized onions.
- Place a slice or two of the steak on top of the onions, and garnish with microgreens.
- Serve immediately while the crostini are still crisp.
Nutrition
Serving: 1crostini | Calories: 150kcal | Carbohydrates: 10g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 2mg
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