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With the holidays quickly approaching, this grilled steak crostini is the perfect appetizer to wow your guests. This bite size, savory, tangy and creamy snack that is just too hard to resist.
Table of Contents
- What steak should I use for steak crostini’s?
- Step 1: Prep the steak.
- Recipe Tip
- Step 2: Sauté the onions.
- Step 3: Time to grill a hot and fast steak.
- Temperature Guide For Steal
- Step 4: Make the delicious savory horseradish sauce.
- Step 5: Assemble the grilled steak crostini.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Grilled Steak Crostini Recipe
What steak should I use for steak crostini’s?
Grilled steak crostini’s are small bite size appetizers usually consisting of toasted bread, some delicious spread and grilled steak. The type of steak, spread and toppings may vary, but the outcome is always the same…delicious!
The steak that is best for a crostini would be a filet mignon or tenderloin. It’s tender, flavorful and lean. Easy to bite through, it’s a no fuss type of cut. For a less expensive cut, I recommend going with a NY Strip. Make sure to get one with nice marbling to keep the steak tender, juicy and flavorful.
A simple sear on the grill is all the filet needs to be the perfect topping on your next appetizer.
Step 1: Prep the steak.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook.
For this recipe I went with a filet. Before the steak goes on the grill, it is very important to get it to room temperature. Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, a basic salt and pepper, or salt, pepper and garlic seasoning will do. I used my new Dad’s Steak Seasoning which has all the above plus some buttery and rosemary notes making it taste like a deliciously basted steak.
Recipe Tip
- Bring the steak to room temperature before seasoning.
- Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Sauté the onions.
Onions are one of the best toppings for any steak. They are sweet, crunchy and savory. The perfect compliment to a beefy steak.
For this recipe, I went with shallots. They are more delicate than a yellow onion, sweeter in taste and less pungent.
Start by slicing a few shallots and toss them into a hot cast iron skillet with some butter. Sauté until they caramelize and are soft in texture.
Step 3: Time to grill a hot and fast steak.
Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process.
Place the steak on the direct heat side of the grill, cook and flip every 1 minute or so until it reaches your desired internal temperature. The constant flipping will help create a beautiful crust on the outside and an event cook inside. For a medium rare finish, pull it off around 120 degrees internal temperature.
It’s OK to check the temp during the grilling process. I use a meat thermometer by Thermoworks. It’s very accurate and durable.
Temperature Guide For Steal
- Medium-rare: 120-130°
- Medium: 130-140°
- Medium-well: 140-150°
If you prefer a medium or medium well cook, keep it on the grill for longer. For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.
Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Step 4: Make the delicious savory horseradish sauce.
This sauce is savory, fresh and spicy from the horseradish. Another perfect compliment to a savory steak.
In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Whisk the ingredients together until the liquid has a smooth consistency.
Step 5: Assemble the grilled steak crostini.
Take a french loaf or baguette, slice into small pieces, toast on the grill and it’s time to assemble the grilled steak crostini. Start with a generous layer of the horseradish spread, add a slice of the tender, juicy steak and top it all off with a spoonful of the sautéed onions. Enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Similar Recipe Ideas:
Grilled Steak Crostini
Ingredients
Steak Ingredients
- 3 Filet mignon or tenderloin steaks
- `1 tbsp Olive oil
- 3 tbsp Steak seasoning
- 1 French baguette
- 2 tbsp Chopped chives
Caramelized Onion Ingredients
- 2 Shallots
- 2 tbsp Butter
Horseradish Ingredients
- 1/4 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Prepared horseradish
- 1 tbsp Apple cider vinegar
Instructions
- Get the steak to room temperature, coat with olive oil and season all sides generously with steak seasoning. Set aside and allow the meat to sweat.
- Preheat the grill to 500 degrees and set it for direct heat.
- Place the steak on the direct heat side of the grill, cook and flip every minute until it reaches your desired internal temperature. For medium rare, I like to pull them off around 120 degrees.
- Remove the steak off the grill and let it rest for 10 minutes.
- In a small mixing bowl, combine all the horseradish sauce ingredients and mix well.
- Slice and toast the baguette.
- To assemble, start with the baguette, add the horseradish sauce, a slice of steak, and top with the caramelized shallots. Garnish with chives. Enjoy!
