This steak crostini recipe is perfect for a bite-sized appetizer. Juicy slices of seared steak are placed on top of a crunchy garlic baguette and topped with creamy horseradish sauce.
Whether it’s a dinner party or a casual gathering, steak crostini always delivers. This easy yet elegant recipe is sure to impress. Simply arrange on a serving board, top with fresh herbs and chives, and enjoy the perfect steak appetizer for any occasion.
Serve these steak crostini appetizers warm or at room temperature. It will disappear in a few seconds.
The steaks in these photos are filet mignon, cooked medium and sliced about 1/8 inch thick. I’ve also made it with beef tenderloin and leftover prime rib with success. I also used the popular horseradish sauce recipe.
How to make steak crostini
Step 1: Prepare the crostini base
Cut fresh baguette into 1/2-inch rounds and lightly brush each piece with olive oil. If serving as a hot and cold appetizer, don’t start caulking the pan until the steak has rested.
Step 2: Cook the steak
Pat the steak dry and season generously with salt and pepper. Fry in a hot cast iron skillet for 2-3 minutes on each side, then transfer to a hot oven to bake. Total time will vary depending on the cut and thickness of steak you use. Let it sit for 5-10 minutes, then slice it thinly along the grain.
Step 3: Bake the crostini base
While the steak is resting, toast the bread in a 400°F oven until golden and crispy, about 6 to 8 minutes. Once removed from the oven, scrape the garlic over the top of each loaf.
Step 4: Assemble
Top the garlic crostini with steak slices, a splash of horseradish sauce, and garnish with chives and black pepper.
What type of steak should I use?
For the best steak crostini recipe, use flavorful and tender cuts. Some great options include:
Filet Mignon – Buttery, tender and elegant. Beef tenderloin – buttery and elegant. Terres Major Steak – Buttery tender like a fillet, but half the price. Ribeye – Rich marbling for maximum flavor. Sirloin steak – Lean, juicy, and easy to slice.
For the juiciest, most tender texture, cook your steak medium-rare or medium. Always slice beef thinly against the grain to achieve the perfect bite-sized topping.
Steak on Crostini Tips and Substitutes
Make ahead: Toast the bread, cook the steak several hours in advance, and assemble just before serving. Serve chilled: To serve chilled, you can use roast beef slices from the deli instead of cooking the steak. Add cheese: Try crumbled blue cheese, goat cheese, grated Parmesan, or a slather of Boursin for extra richness. Vary the sauce: Use garlic butter, chimichurri, or creamy horseradish mustard sauce instead of horseradish cream sauce. Bread Alternatives: Swap baguette slices for ciabatta or sourdough rounds.
Looking for more appetizers
Round out your meal with an easy appetizer that everyone else will love.
These pair beautifully with steak crostini for an elegant and varied appetizer table.
steak crostini appetizer
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Quantity: 32 bite
calorie: 49kcal
Fee: over $20
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Device
material
steak
2 filet mignon, about 1 inch thick (*Note 2)1 teaspoon kosher salt 1/2 teaspoon black pepper and other garnishes2 tablespoon avocado oil (*Note 3)
horseradish sauce
1/2 cup sour cream, full fat2 tablespoon Prepared horseradish, drain (*Note 4)2 tablespoon mayonnaise1 tablespoon finely chopped chives1 teaspoon apple cider vinegar1/4 teaspoon salt
Instructions
make horseradish sauce
prepare the steak
Remove the steak from the refrigerator 30 to 60 minutes before cooking. Pat dry with paper towels and season generously with kosher salt and black pepper. Let’s set it aside.
2 filet mignon, about 1 inch thick; 1 teaspoon kosher salt, 1/2 teaspoon black pepper, more for garnish
cook the steak
Preheat oven to 360°F. Preheat a large cast iron skillet over high heat. Once hot, carefully add the oil (it may splatter) and swirl it around the pan until the entire bottom is coated.
Grill the steaks for 2 to 3 minutes on each side, until a nice brown crust forms. Immediately remove the skillet from the heat.
2 tablespoons avocado oil
Transfer the skillet to the oven and bake for 2 to 8 minutes, depending on desired doneness (see notes for internal temperature). Cook to 125°F for rare steaks, 130°F for medium-rare steaks, and 135°F for medium.
1/2 cup sour cream, full fat; 2 tablespoons mayonnaise, 1 tablespoon finely chopped chives
Remove from heat, transfer to a cutting board, and let rest for 5 to 10 minutes. Increase oven temperature to 400°F.
Bake and assemble crostini
While the steak is resting, place the cut crostini in the oven and toast until golden and crispy, about 6 to 8 minutes (keeping an eye on them). Once removed from the oven, scrape the garlic over the top of each loaf.
Top the garlic crostini with steak slices, a splash of horseradish sauce, and garnish with chives and black pepper.
Precautions
Note 2 – Aim for an 8-ounce steak that is about 1 inch thick. The steak should not be thicker than a slice of bread. The number of steak bites this recipe makes will vary depending on the size of your steak.
Note 3 – Use an oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil.
Note 4 – The prepared horseradish contains quite a bit of liquid, so be sure to drain this excess liquid before adding it to the mixing bowl.
temperature
Cook your steak based on temperature, not time. This is the “final baking temperature”. Resting will increase the temperature, so the “out of the pot” temperature will be 5°F lower than the temperature listed below. Use a meat thermometer to ensure accuracy.
Rare: 125°F – 130°F Medium Rare: 130°F – 140°F Medium: 140°F – 150°F Medium Well: 150°F – 160°F Well Done: 160°F+
*USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F to be safe.
nutrition
calorie: 49kcal | carbohydrates: 4g | protein: 1g | fat: 3g | Saturated fat: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 2g | Trans fat: 0.002g | cholesterol: 2mg | sodium: 150mg | potassium: 17mg | fiber: 0.2g | sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.3mg | calcium: 13mg | iron: 0.3mg
