Servings: 12

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients

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

Instructions

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!