Recipe: Steak Crostini with Creamy Horseradish Sauce

Servings: 12

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


For the Steak Crostini:

  • 1 Ciabatta Baguette
  • 1 lb. Ribeye or NY Strip Steak
  • 3 T Olive Oil
  • 2 Garlic Cloves
  • Fresh Chives, for garnishing
  • Crushed Black Pepper, for garnishing

For the Creamy Horseradish Sauce:

  • 1/2 cup Light Sour Cream
  • 2 t Horseradish
  • 2 t Fresh Chives
  • 1 t Apple Cider Vinegar
  • 1 tbsp. Plain Greek Yogurt
  • 1 tsp. Worcestershire Sauce
  • 1/2 tsp. each: Salt & Black Pepper


  1. Let the steak sit out at room temperature for at least 20 minutes.
  2. Preheat the oven to broil on HIGH.
  3. Slice the bread into twelve 1/2″ thick slices. Brush or drizzle both sides of the bread with olive oil.
  4. Toast for 2-3 minutes on each side. Keep an eye on it to ensure it doesn’t burn. While still warm, rub the bread slices with the garlic cloves.
  5. Heat up a cast iron skillet over medium-high heat until hot, about 4-5 minutes.
  6. Season both sides of the steak with salt.
  7. Add 1 tbsp olive oil to the skillet, then carefully add the steak.
  8. Cook for 3-5 minutes on each side, or until desired doneness.
  9. Let the steak rest for at least 3-5 minutes before slicing into 12 thick slices.
  10. In the meantime, mix all the sauce ingredients until well-combined.
  11. To assemble, add a slice of the steak onto each crostini, then a generous dollop of the sauce. Garnish with freshly chopped chives and crushed black pepper. Serve immediately while warm. Enjoy!

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