Beef Crostini
Steak appetizers… yes, please!
What is crostini… simple it’s toasted baguette, crisp enough to hold up the toppings and add a nice crunch.
I love quick easy appetizers, this flavor combination is one of my all time favorites and these steak bit appetizers will soon make it to the top of your must-make list!
I love creamy horseradish and beef together and have for since I was a kid, oh get me to a buffet with a carving station and horseradish… I’m in heaven.
If you want a sauce option buttermilk ranch or green goddess are great options.
And if you don’t want to cook a steak… this is another great option.
Looking for a vegetarian option marinade mushrooms sliced small mushrooms or larger portabellas.
I top the appetizer with some chopped chives, rosemary, oregano, coarse salt, and fresh coarse black pepper are all great additions.
What type of beef could I use?
Tri-tip is my go-to for this recipe, but there are other options hanger steak, flank steak, boneless rib eye, and NY strip steak can all be used.
Tri-tip on the West Coast is similarly referred to as sirloin roast on the East Coast.
Place the sauce in a plastic bag or plastic squeeze bottle with a small tip and drizzle the sauce over the meat, or place a small amount of a spoon or spatula.
There are many reasons this recipe works great for game day, parties, and a quick snack. You can make as much or as little as you prefer. You can use leftover steak, slice and heat it in a skillet for a minute.
Preparing the beef crostini:
- I prefer to cut the beef so that it’s smaller in size and thin, two long strips so when I slice it after it’s cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness.
- Place beef in a zipper bag and add garlic paste or mince garlic and press it into a paste, add balsamic glaze for a thick marinade, seal the bag, and marinate the meat for a couple of hours to overnight. purchasing a 1 lb tri-tip usually ensures I get a small thin piece that is easy to split lengthwise.
- Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Then let it rest for 10 minutes, then slice it. Alternatively, you can cook tri-tip in the oven.
- While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
- Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it’s done.
Slice a baguette and brush with oil (I use avocado oil) then broil for 2 minutes or until toasted on both sides, turn after 1 minute. Alternatively, you can toast them in a skillet.
Other options to slices of bread:
- sliced crispy baked potatoes slices
- pan fried potato slices
- small sweet beak-shaped peppers
- slices of raw zucchini or mushrooms
I do love these roast beef crostini with horseradish cream and arugula it gives the appetizer a nice peppery bite.
Beef Crostini
Ingredients
- 1 lb tri-tip beef hanger steak, flank steak, sirloin, rib eye, NY strip steak are all options mushrooms are a vegetarian option
- 2 tablespoons minced garlic
- 1 tablespoon balsamic glaze
- 1 long baguette sliced 1/2-1" thick
- 2 tablespoons oil I use avocado oil
- creamy horseradish sauce green goddess, buttermilk ranch (I link all the sauces in the post to print the recipes)
- 1-2 tablespoons chopped fresh herbs chives, rosemary, oregano
- pinch coarse salt and coarse pepper
Instructions
- I prefer to slice the beef so that it's smaller in size and thin, two long strips so when I slice it after it's cooked, it fits the toast perfectly. It also ensures the meat is to my desired doneness.
- Cut beef to the desired size.
- Place beef in a plastic zipper bag.
- Add garlic paste and balsamic glaze.
- Marinate for 1 hour to overnight.
- Grill the meat over high heat, turn after 3 minutes, cook 3 minutes, and turn one more time. Depending on the size of each piece of beef, use a thermometer and remove at 130°. for medium rare. Alternatively, you can cook tri-tip in the oven.
- Rest the meat for 10 minutes, then slice it 1/2" thick.
- While the meat is resting is a great time to toast the bread and make the creamy horseradish sauce.
- Grab some fresh herbs and have everything ready so you can serve the appetizer as soon as it's done.
- Slice the bread, brush with oil, and toast the bread in the oven on a high broil for 1 minute on each side, or in a skillet.
- Place the steak on the bread, drizzle with creamy horseradish sauce, and top with herbs, salt, and pepper.