Steak Crostini
These elegant steak crostini are the perfect appetizer for any occasion, featuring succulent medium-rare steak slices atop crispy crostini, complemented by sweet caramelized onions, a zesty horseradish mayo, and finished with delicate microgreens for a fresh touch.
- Skillet
- Baking sheet
- Bread knife
- Cutting board
- Small mixing bowl
- 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
- 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.