Steak Crostini
Steak Crostini
“Steak is always seen as a main dish, so I wanted to create a steak recipe where people can enjoy it as a pupu as well! It’s so simple but it really packs the flavor for a fun appetizer or side!” - Lauren, @eatsbyren, Foodland Ambassador
Ingredients
- 1 loaf French bread
- 1 pound Ribeye steak
- 1/2 cup Horseradish cream sauce
- 1/4 cup Balsamic glaze
- 1/4 cup Green onions, chopped
- Salt and pepper
- Olive oil & butter
Instructions
- Cut French bread into 1/2 inch slices and toast at 400F for 10 minutes or until golden brown. *Brush/drizzle olive oil lightly on bread before toasting for a richer flavor.
- Cook the steak to your liking. I personally like to season the steak with salt and pepper heavily on each side, and cook it to medium rare or until it has an internal temperature of 130-135F. *Add butter to the pan at the end to baste the steak for more flavor.
- Let the steak rest for at least 5 minutes before cutting into small pieces to fit on the crostini.
- Assemble! On each toast, add a piece of steak, a dollop of horseradish cream sauce, chopped green onions, and a drizzle of balsamic glaze. Enjoy!
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