Steak Crostini
"Steak is always seen as a main dish, so I wanted to create a steak recipe where people can enjoy it as a pupu as well! It's so simple, but it really packs the flavor for a fun appetizer or side!" - Lauren (Instagram: @eatsbyren)
Lauren (Instagram: @eatsbyren)
Lauren (Instagram: @eatsbyren)
Recipe - Foodland Farms Ala Moana
Steak Crostini
0
Servings20
Cook Time30 Minutes
Ingredients
French Bread, 1 Loaf
Ribeye Steak, 1 Pound
Horseradish Cream Sauce, 1/2 Cup
Balsamic Glaze, 1/4 Cup
Green Onions, 1/4 Cup
Salt & Pepper, to taste
Optional: Olive Oil
Optional: Butter
Directions
Ingredients
- 1 loaf French bread
- 1 pound ribeye steak
- 1/2 cup horseradish cream sauce
- 1/4 cup balsamic glaze
- 1/4 cup green onions, chopped
- Salt & Pepper
- Optional: Olive oil and butter
Directions
- Cut French bread into 1/2 inch slices and toast at 400F for 10 minutes or until golden brown. *Option to brush/drizzle olive oil lightly on bread before toasting for a richer flavor.
- Cook the steak to your liking. I personally like to season the steak with salt and pepper heavily on each side, and cook it to medium rare or until it has an internal temperature of 130-135F. *Option to add butter to the pan at the end to baste the steak for more flavor.
- Let the steak rest for at least 5 minutes before cutting into small pieces to fit on the crostini.
- Assmble! On each toast, add a piece of steak, a dollop of horseradish cream sauce, chopped green onions, and a drizzle of balsamic glaze. Enjoy!
0 minutes
Prep Time
30 minutes
Cook Time
20
Servings
Directions
Ingredients
- 1 loaf French bread
- 1 pound ribeye steak
- 1/2 cup horseradish cream sauce
- 1/4 cup balsamic glaze
- 1/4 cup green onions, chopped
- Salt & Pepper
- Optional: Olive oil and butter
Directions
- Cut French bread into 1/2 inch slices and toast at 400F for 10 minutes or until golden brown. *Option to brush/drizzle olive oil lightly on bread before toasting for a richer flavor.
- Cook the steak to your liking. I personally like to season the steak with salt and pepper heavily on each side, and cook it to medium rare or until it has an internal temperature of 130-135F. *Option to add butter to the pan at the end to baste the steak for more flavor.
- Let the steak rest for at least 5 minutes before cutting into small pieces to fit on the crostini.
- Assmble! On each toast, add a piece of steak, a dollop of horseradish cream sauce, chopped green onions, and a drizzle of balsamic glaze. Enjoy!
