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Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner.
Doesn’t the word crostini just sound fancy? If you didn’t know what it was and saw it on a menu, you would probably wonder what that fancy-sounding appetizer was.
Today I am going to show you how easy it is to make steak crostinis with a delicious creamy horseradish spread that is going to keep you and your guests coming back for more! Even though people love making these for cocktail parties and special occasions, they are also a great lunch idea!
Although these crostinis sure are tasty, they are healthy too!
When compared to other ingredients that people consider high protein such as quinoa, peanut butter, black beans, and edamame, a 3 ounce serving of beef contains the same amount of protein but with fewer calories.
It’s also full of other great nutrients like iron to help the body use oxygen, choline which has been shown to help support nervous system development, and selenium to help prevent cell damage.
Beef Crostini Ingredients
Beef – rib cap, skirt, or flank steak
shallots, thinly sliced
salt
balsamic vinegar
French baguette
Chives for garnish
For the Marinade:
Worcestershire sauce
balsamic vinegar
Dijon mustard
maple syrup
Salt and black pepper
For the Horseradish Spread:
horseradish (not horseradish sauce)
plain Greek yogurt
cream cheese
lemon juice
Salt and black pepper
Worcestershire sauce
How to Make Crostinis with Beef and Horseradish Sauce
Making the Marinade: Whisk together the Worcestershire sauce, balsamic vinegar mustard, oil, maple syrup, and salt and pepper in a large shallow dish. Cover both sides of the beef by submerging it. Cover the dish and allow it to marinate for one and a half to two hours.
Preparing the Spread: Combine the horseradish, greek yogurt, lemon juice, cream cheese, salt, pepper, and Worcestershire sauce in a small bowl. Mix until it’s combined. You can also use a hand mixer to whip the spread for a lighter and fluffier consistency. Refrigerate until you are ready to use.
Cooking the Shallots: Over medium-high heat, warm up the saucepan. Add the thinly sliced shallots and salt, then saute until they are golden brown. Pour in the vinegar and continue cooking until the shallots have absorbed the balsamic. Take the pan off the heat and set it aside.
Making the Crostini: Preheat the oven to 400 degrees and prep a baking sheet by lining it with parchment paper. Lightly brush the olive oil on the bread using a pastry brush and place it on the baking sheet. Bake for 5 to 10 minutes, then flip them and continue baking until they are toasted.
Cooking the Beef: Heat a cast-iron skillet over high heat. While you are waiting, remove the beef from the marinade and pat dry. Add the oil to the pan, once it’s warm, sear the beef for 5 minutes or until a nice crust forms. Flip and repeat for the other side and cook until the internal temperature reaches 135 degrees. Let the steak rest for 5-10 minutes to lock in the flavor and to finish cooking to 140 degrees.
Assembling the Crostinis: Spead the horseradish sauce onto both sides of the bread slices. Add the beef and top with the balsamic shallots. If you are using chives as a garnish just sprinkle those on.
What Other Cuts of Meat Can You Use to Make Crostini Appetizers?
You can use whatever cut of beef you would like. Here are some of the more popular options.
- Roast beef – if you wanted to add that to this recipe or skip the marinading you could buy roast beef from the deli.
- Filet mignon – prepare the same way as the recipe is written
- Beef tenderloin
Making Steak Crostini Ahead of Time
If you want to avoid the party stress of making everything at once, you can easily make the horseradish spread a day before.
While the beef would be best freshly made, you could also make it a day or so ahead of time, then reheat it before assembling the crostinis.
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Beef Crostini Appetizer with Horseradish Spread
- Yield: 12 crostini 1x
Description
Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner.
Ingredients
Marinade:
¼ cup Worcestershire sauce
¼ cup balsamic vinegar
¼ cup olive oil
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon salt
½ teaspoon black pepper
1 pound rib cap, skirt, or flank steak, fat and gristle trimmed
For the spread:
2 tablespoons horseradish (not horseradish sauce)
3 tablespoons plain Greek yogurt
4 ounces cream cheese, softened
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
Other:
3 large shallots, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon balsamic vinegar
1 French baguette, sliced on a bias (angle) into ½-inch thick pieces
Olive oil, for brushing and for the pan
Chives, finely chopped, to garnish, optional
Instructions
- For the marinade: In a large shallow dish, whisk together the Worcestershire sauce, balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Submerge the meat into the marinade, being sure to cover both sides. Cover with plastic wrap and marinate for one in a half to two hours.
- For the spread: As the meat is marinating, in a small bowl mix together the horseradish, yogurt, cream cheese, lemon juice, salt, pepper, and Worcestershire sauce until well combined. (For a lighter texture, beat with an electric mixer for a fluffier consistency) Place spread in the refrigerator until ready to use
- For the shallots: Heat a small sauté pan over medium-high heat. Add shallots and salt and sauté until golden brown. Add the balsamic vinegar and continue to sauté until balsamic has absorbed into the shallots. Remove from heat and set aside.
- For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pastry brush, lightly brush olive oil on the bread and place on the baking sheet. Bake for about 10-15 minutes, turning halfway through the cook time, until toasted.
- For the meat: Heat a large cast iron skillet over high heat. Remove the meat from the marinade, pat dry, and discard the marinade. Heat oil in the pan. Place meat in the hot skillet and sear for about 5 minutes until a nice crust forms. Using tongs, turn the meat to sear the other side for about 5 minutes or until internal temperature reaches 135 degrees F. Remove from heat and let rest for 5-10 minutes allowing it to carry over cook to 140 degrees for medium. Slice along the grain.
- Assemble: Spread the horseradish mixture on each of the slices of bread. Top with slices of meat and then top with balsamic shallots. Sprinkle with chives, if using.
