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Close-up of several gourmet steak crostini appetizers featuring perfectly cooked medium-rare beef slices, creamy cheese, and a savory glaze on a white plate.
Maryam

Garlic Herb Steak Crostini with Horseradish Aioli

Tender, pan-seared steak slices atop crispy garlic crostini, finished with a zesty horseradish aioli and fresh chives. A sophisticated and flavorful appetizer perfect for entertaining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin steak (or flank steak), trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
For the Crostini
  • 1 baguette (about 12-14 inches), sliced into 1/2-inch thick rounds
  • 2 tbsp olive oil extra virgin
  • 1 clove garlic minced
  • 1/4 tsp salt
For the Horseradish Aioli
  • 1/2 cup mayonnaise
  • 2 tbsp prepared horseradish drained slightly
  • 1 tbsp fresh chives finely chopped
  • 1 tsp lemon juice fresh
  • 1/4 tsp black pepper freshly ground
For Garnish
  • 1 tbsp fresh chives finely chopped

Equipment

  • Large skillet
  • Baking Sheet
  • Small mixing bowl
  • Whisk
  • Tongs
  • Serrated knife
  • Cutting board

Method
 

Prepare the Steak
  1. Pat the steak dry with paper towels. Season generously on all sides with salt, black pepper, and garlic powder.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the steak for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), or to your desired doneness. For medium, cook 5-7 minutes per side. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 5-7 minutes. This is crucial for juicy steak.
Prepare the Crostini
  1. While the steak rests, preheat your oven to 375°F (190°C).
  2. In a small bowl, combine 2 tbsp extra virgin olive oil, minced garlic, and 1/4 tsp salt.
  3. Arrange the baguette slices in a single layer on a baking sheet. Brush each side lightly with the garlic-infused olive oil mixture.
  4. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Keep a close eye on them to prevent burning.
Make the Horseradish Aioli
  1. In a small mixing bowl, whisk together the mayonnaise, prepared horseradish, 1 tbsp finely chopped chives, fresh lemon juice, and 1/4 tsp black pepper until well combined. Taste and adjust seasoning if necessary.
Assemble the Steak Crostini
  1. Once rested, thinly slice the steak against the grain. Aim for slices about 1/8 to 1/4 inch thick.
  2. Spread a small amount of the horseradish aioli onto each toasted crostini.
  3. Top each crostini with a slice or two of the thinly sliced steak.
  4. Garnish with additional fresh chopped chives just before serving.

Notes

For best results, slice the steak as thin as possible against the grain to ensure tenderness. The horseradish aioli can be made a day in advance and stored in an airtight container in the refrigerator. If you prefer a milder flavor, reduce the amount of horseradish in the aioli. Leftover steak crostini can be stored in an airtight container in the refrigerator for up to 1 day, though the crostini may soften. Best served fresh.