Crostini with Steak and Horseradish Cream
Instead of horseradish cream, you can serve these steak crostini topped with a spicy, garlicky aioli. To prepare a quick aioli, mix 1 tsp. minced garlic and 1/2 tsp. paprika into 1/2 cup good-quality mayonnaise and season with salt.
- 1 1/2 lb. flank steak, trimmed of excess fat
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. prepared horseradish
- 3 Tbs. sour cream
- 1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
- Paprika for garnish
Season the steak and make the horseradish cream
Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature.
In a small bowl, whisk together the horseradish and sour cream.
Make the crostini
Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.
Cook the steak
Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.
Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature. Makes about 28 crostini.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).