Beef Crostini
One of the simplest appetizers that packs on flavor, grilled steak, creamy horseradish sauce on a toasted baguette. Lots of options are given, beef options, vegetarian options, sauce options, it's an appetizer you can sink your teeth into!
Servings: 12 + servings
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.