Steak Crostini with Horseradish Sauce – Appetizer Recipes Done Right
Appetizer Recipes just got a serious upgrade. These steak crostini aren't just finger food—they're flavor-packed bites with caramelized onions, creamy horseradish sauce, and perfectly cooked steak. If you're after recipes appetizer ideas that impress, or hunting down your next go-to recipe appetizer, this one covers it. It even scratches that Creamy Pasta Recipes itch by delivering rich, velvety texture in a whole new way. Love Pasta sauce recipes? This sauce hits similar notes, only bolder. Into Creamy Soup Recipes Easy enough for Sunday but classy enough for a dinner party? Think of this as the crispy, meaty cousin. And if you're craving a bit of spice like Indian appetizer recipes bring, a touch of horseradish gives you that kick.
Servings: 12 crostini
Ingredients
- 1 French baguette, sliced into ½ inch pieces
- Olive oil, for brushing
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt, divided
- ¾ cup sour cream
- 2 tablespoons prepared horseradish (more or less to taste)
- ½ teaspoon black pepper
- 1 (1 lb) boneless ribeye or sirloin steak
- Fresh thyme or chives, for garnish (optional)
Instructions
- Preheat your oven to 400°F. Lay out the baguette slices on a baking sheet, brush them lightly with olive oil, and toast for 8–10 minutes or until crisp and golden.
- In a skillet over medium heat, melt the butter. Add the onions, sugar, and ½ tsp salt. Cook slowly for 15–20 minutes, stirring occasionally, until the onions are deep golden brown.
- While the onions caramelize, mix together the sour cream, horseradish, ½ tsp salt, and black pepper in a bowl. Taste and adjust the horseradish to your liking.
- Pat the steak dry and season it well with salt and pepper. Sear in a hot skillet for 3–4 minutes per side for medium rare. Let it rest for 5–10 minutes, then thinly slice.
- To assemble: Spread a layer of horseradish sauce on each crostini. Top with caramelized onions and a slice of steak. Garnish with herbs if using. Serve warm or at room temp.