With the holidays quickly approaching, this grilled steak crostini is the perfect appetizer to wow your guests. The perfect bite size, savory, tangy and creamy snack that is just too hard to resist.
What steak should I use for steak crostini’s?
Grilled steak crostini’s are small bite size appetizers usually consisting of a toasted bread, some delicious spread and grilled steak. The type of steak, spread and toppings may vary, but the outcome is always the same…delicious!
The steak that is best for a crostini would be a filet mignon or tenderloin. It’s tender, flavorful and lean. Easy to bite through, it’s a no fuss type of cut. For a less expensive cut, I recommend going with a NY Strip. Make sure to get one with nice marbling to keep the steak tender, juicy and flavorful.
A simple sear on the grill is all the filet needs to be the perfect topping on your next appetizer.
Step 1: Prep the steak.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook.
For this recipe I went with a filet. Before the steak goes on the grill, it is very important to get it to room temperature. Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, a basic salt and pepper, or salt, pepper and garlic seasoning will do. I used my new Dad’s Steak Seasoning which has all the above plus some buttery and rosemary notes making it taste like a deliciously basted steak.
Recipe Tip
- Bring the steak to room temperature before seasoning.
- Once seasoned, let it sit and sweat. This allows the meat to absorb the seasoning for that extra flavor throughout the each bite.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Sauté the onions.
Onions are one of the best toppings for any steak. They are sweet, crunchy and savory. The perfect compliment to a beefy steak.
For this recipe, I went with shallots. They are more delicate than a yellow onion, sweeter in taste and less pungent.
Start by slicing a few shallots and toss them into a hot cast iron skillet with some olive oil. Sauté until they caramelize and are soft in texture.
Step 3: Time to grill a hot and fast steak.
Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process.
Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. This hot and fast steak is guaranteed to cook perfectly.
It’s OK to check the temp during the grilling process. I use a meat thermometer by Thermoworks. It’s very accurate and durable.
Temperature Guide For Steal
- Medium-rare: 120-130°
- Medium: 130-140°
- Medium-well: 140-150°
If you prefer a medium or medium well cook, keep it on the grill for longer. For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.
Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Step 4: Make the delicious savory horseradish spread.
This sauce is savory, fresh and spicy from the horseradish. Another perfect compliment to a savory steak.
In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives. Whisk the ingredients together until the liquid has a smooth consistency.
Step 5: Assemble the grilled steak crostini.
Take a french loaf or baguette, slice into small pieces, toast on the grill and it’s time to assemble the grilled steak crostini. Start with a generous layer of the horseradish spread, add a slice of the tender, juicy steak and top it all off with a spoonful of the sautéed onions. Enjoy!
Frequently Asked Questions:
What cut of steak should I use? Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
At what temperature should I remove the steak? The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
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Grilled Steak Crostini
With the holidays quickly approaching, this grilled steak crostini is the perfect appetizer to wow your guests.
Course Appetizer
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Servings 6 People
Calories 247kcal
Steak Ingredients
- 3 Filet mignon or tenderloin steaks
- `1 tbsp Olive oil
- 3 tbsp Steak seasoning
- 1 French baguette
- 2 tbsp Chopped chives
Caramelized Onion Ingredients
- 2 Shallots
- 1 tbsp Olive oil
Horseradish Ingredients
- 1/4 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Freshly ground horseradish
- 1 tbsp Apple cider vinegar
Get the steak to room temperature, coat with olive oil and season all sides generously with steak seasoning. Set aside and allow the meat to sweat.
Preheat the grill to 500 degrees and set it for direct heat.
Start by slicing a few shallots and toss them into a hot cast iron skillet with some olive oil. Sauté until they caramelize and are soft in texture. Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
Remove the steak off the grill and let it rest for 10 minutes.
For the horseradish sauce, in a mixing bowl, add freshly grounded horseradish, sour cream, mayo and a splash of apple cider vinegar. Whisk the ingredients together until the liquid has a smooth consistency.
Take a french loaf or baguette, slice into small pieces and toast on the grill. Start with a generous layer of the horseradish spread, add a slice of the steak and top it off with a tablespoon of the caramelized onions. Sprinkle some chopped chives over the top for vibrancy and freshness. Enjoy!
Calories: 247kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 342mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
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