Steak Crostini with Horseradish Whip

Category
Yields12 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 1 beef strip steak, boneless
 1 tbsp olive oil
 1 ½ tsp freshly ground black pepper
 ½ tsp kosher salt
 12 slices French bread, cut 1 inch thick
Horseradish Whip
 2 tsp horseradish
 ¾ cup heavy cream
 2 tbsp grated Parmesan cheese
 3 tbsp chives
1

Preheat oven to 350°F. 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 (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest.

Cook's Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes.

2

Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.

3

HORSERADISH WHIP:
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.

4

ASSEMBLY:
Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.

Ingredients

 1 beef strip steak, boneless
 1 tbsp olive oil
 1 ½ tsp freshly ground black pepper
 ½ tsp kosher salt
 12 slices French bread, cut 1 inch thick
Horseradish Whip
 2 tsp horseradish
 ¾ cup heavy cream
 2 tbsp grated Parmesan cheese
 3 tbsp chives

Directions

1

Preheat oven to 350°F. 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 (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest.

Cook's Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes.

2

Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.

3

HORSERADISH WHIP:
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.

4

ASSEMBLY:
Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.

Steak Crostini with Horseradish Whip
IngredientsDirections

Recipe and photography courtesy of the National Cattlemen’s Beef Association.