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.
STEAK CROSTINI WITH HORSERADISH WHIP
- 1 beef Strip Steak, Boneless
- 1 tablespoon olive oil
- 1-1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 12 slices French bread, cut 1 inch thick
- 12 arugula leaves
- 2 teaspoon horseradish
- 3/4 cup heavy cream
- 2 tablespoon grated Parmesan cheese
- 3 tablespoon chives
Preheat oven to 350°F (177°C). 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 (62.8°C) to medium (71.1°C) doneness, turning occasionally. Remove steak and set aside to rest.
- 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.
- Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.
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 (62.8°C) for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F (71.1°C)
- as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety