- beef rib cap, skirt, or flank steak - shallots, thinly sliced - olive oil - salt - balsamic vinegar - French baguette - Chives for garnish
Marinade: - Worcestershire sauce - balsamic vinegar - olive oil - Dijon mustard - maple syrup - salt - black pepper - rib cap, skirt, or flank steak, fat and gristle trimmed
For the Horseradish Spread: - horseradish - plain Greek yogurt - cream cheese - lemon juice - Salt and black pepper - Worcestershire sauce
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 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.
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.
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.