These Easy Steak Crostini with Creamy Horseradish Sauce are an elegant yet simple appetizer recipe perfect for entertaining and special occasions. Featuring tender sliced steak, crispy crostini, and a bold horseradish cream sauce, this crowd-pleasing dish is ideal for holiday appetizers, dinner parties, and easy finger foods.

Ingredients you’ll need:

artisanal baguette
ribeye or ny strip steak
olive oil
garlic cloves
fresh chives
(optional) butter and fresh rosemary for basting the steak
sour cream
horseradish
fresh chives
apple cider vinegar
plain yogurt
Worcestershire sauce
salt & black pepper

What cut of steak is best for steak crostini?

Tender cuts like sirloin, ribeye, filet mignon, or New York strip work best because they cook quickly and slice easily.

How do I keep steak crostini tender?

Don’t overcook the steak—aim for medium-rare to medium and let it rest for at least 5 minutes before slicing against the grain.

Can steak crostini be made ahead of time?

Yes. You can toast the crostini and prepare the sauce up to 1 day ahead. Cook and slice the steak just before serving for best flavor and texture.

What’s the best bread for crostini?

A baguette or ciabatta sliced thin works best—it gets crisp on the outside while staying sturdy enough to hold toppings.

Cook with me!

easy steak crostini with creamy horseradish sauce

5 from 2 votes

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Prep Time20

Cook Time10

Total Time30

Servings:

Ingredients

For the Steak Crostini:

1 Artisanal Baguette
1 lb. Ribeye or NY Strip Steak
3 tbsp. California Ranch 100% California Extra Virgin Olive Oil
2 Garlic Cloves
Fresh Chives for garnishing
Crushed Black Pepper for garnishing
2 tbsp. Butter & 1 sprig Fresh Rosemary (Optional)

For the Creamy Horseradish Sauce:

1/2 cup Light Sour Cream
2 tbsp. Horseradish
2 tbsp. Fresh Chives
1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
1 tbsp. Apple Cider Vinegar
1 tbsp. Plain Greek Yogurt
1 tsp. Worcestershire Sauce
1/2 tsp. each: Salt & Black Pepper

Instructions

Let the steak sit out a room temperature for at least 20 minutes.
Preheat oven to broil on HIGH.
Slice the bread into twelve 1/2″ thick slices. Brush or drizzle both sides of the bread with olive oil.
Toast for 2-3 minutes on each side. Keep an eye on it to ensure it doesn’t burn. While still warm, rub the bread slices with the garlic cloves.
Heat up a cast iron skillet over medium-high heat until hot, about 4-5 minutes.
Season both sides of the steak with salt.
Add 1 tbsp olive oil to the skillet, then carefully add the steak.
Cook for 3-5 minutes on each side, or until desired doneness. For added flavor, add 2 tbsp butter and a sprig of rosemary to baste the steak after the first flip.
Let the steak rest for at least 3-5 minutes before slicing into 12 thick slices.
In the meantime, mix all the sauce ingredients until well-combined.
To assemble, add a slice of the steak onto each crostini then a generous dollop of the sauce. Garnish with freshly chopped chives and crushed black pepper. Serve immediately while warm. Enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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