TGIF! Congratulations for making it through your week! My present to you for surviving another week is this fantastic Fast Fix Friday recipe, Steak Crostini. The other day my significant other said that this is his favorite meal. You don’t know how picky this man is about his food, so for him to say that…I’m telling you it is like the Good Housekeeping seal.
This recipe is super-fast if you have left over steak. I know…you are saying leftover steak??? Is there such a thing?? Well, at my house we kind of make sure there are left overs just for the purpose of this recipe. Now, having said that, do you have to use steak?? No, I have seen it done with roast beef and with brisket. I just like the steak the best.
This recipe is really great to serve as an appetizer. Reason being, a little meat goes a long way. Also, it is a really pretty and elegant presentation. It’s one of those recipes where you get minimum effort with maximum impact.
First things first. You need to have a baguette or French bread. I’m going to share a little money saving tip with you. If you have a local Jimmy Johns sub shop in your town, go in and buy the “day old” baguette. It’s my experience that usually they aren’t really a day old, and they are only fifty cents. You aren’t going to beat that price anywhere. Once you get your bread you will need to slice it into about ½ inch slices. If you want to get fancy slice it on the bias.
Line a cookie sheet with either a silpat baking mat, parchment paper, or aluminum foil. Lay your bread slices on the tray and then butter them. I like using my offset spatula for that but you don’t have to. In the past, I have also used olive oil, and an olive oil/melted butter mix. When I opt for that I brush it on the bread with a pastry brush. Preheat the oven to 325, and put the bread in to let it toast. I like mine a little on the crusty side but the significant other likes his less crunchy. It’s really up to you. I would say toast them somewhere in the 8-10 minute range.
While the bread is toasting up I slice my steak into strips. The one thing I will plead with you here is don’t overcook your steaks. It just sucks the flavor right out of them, and makes the meat chewy. Ok, that’s all I have to say on that subject…for now. Once I have my steak sliced I put it in the microwave and let it just hang out in there until I’m ready to heat it up.
Now I start to make the horseradish cream sauce that I’m going to put over the top. I usually put about two tablespoons of sour cream into a bowl. To that I add one tablespoon of mayonnaise, and one tablespoon of horseradish. You will want to adjust the amount of horseradish to your liking. Ours is home grown and it packs a wallop. If you don’t like horseradish very much, or have a not so powerful jar that you bought in the grocery store, you might have to adjust the amount up or down. I also like to add coarse salt, fresh ground pepper, and some Montreal steak seasoning as well. Then I take my little pig whisk (the handle is a little pink pig) that the Queen Bee gave to me and I whip it into submission.
By now your bread should be ready to come out of the oven. When I take the bread out I turn on the microwave just enough to heat the steak through. You don’t want to cook it at all, you just want to warm it through. The time will depend on how much steak you are heating. Now, if you are making this for a party maybe you are taking the meat off the grill and so modify it accordingly.
Assembling is our next step. Lay a piece of steak or two depending on the size of your bread across your toast. I like to put all the meat on first. Then I like to sprinkle the meat with coarse salt. Next I spoon a layer of the horseradish cream sauce over the meat and then sometimes I like to garnish. I have garnished with green onions, the significant others favorite, or with chives, my favorite, but maybe you will find you like something else instead. The world is your crostini. Do with it what you like. I have to say I love to have this with a glass of champagne. Here is my Martini Monday post about champagne http://martinisandmink.com/martini-monday-champagne/. The combination of this crostini and champagne would make any party special.
Now for the absolute best part. Eating it! I hope you enjoy this recipe as much as we do at my house. Until next time, embrace your left overs they can be fabulous… and as always stay glamorous.