Trust me folks, these Steak Crostini Bites are incredibly delicious and NEED to be on your summer cocktail party menu! Tender juicy steak atop a horseradish steak sauce toasted crostini drizzled with buttery green onions will WOW your friends and family guaranteed!
Say hello to your new favorite appetizer! These Steak Crostini Bites are all that and a bag of chips!
These are really more than just a little bite. Crusty bread, a horseradish steak sauce that’ll knock your socks off, a juicy piece of filet mignon and a droolworthy drizzle of buttery green onions. An absolutely decadent mouthful that will impress any guests you have this summer.
I was inspried by a version of a london broil sandwich my mother used to make us during the summer when we were kids. It was one of my favorites, so I wanted to share my version so you folks could enjoy it too.
Why You’ll Love this Recipe
You guys are going to love this horseradish steak sauce. Five ingredients and 2 minutes of prep time and over-the-top flavor.
I don’t know about you guys, but I’m never passing up a steak of any kind. You can grill your filet mignon or cook it in a cast iron skillet like I did.
The buttery slice green onions make these bites even more decadent.
Ingredients You’ll Need
- mayonnaise
- A1 steak sauce
- horseradish
- fresh parsley
- coarse black pepper
- butter
- green onions
- kosher salt and pepper
- filet mignon
- baguette
- olive oil
You can really opt for any kind of steak for this recipe. I decided to use filet because it’s Tom’s favorite, but I’ve also used a NY strip or ribeye.
Target Temperatures for Your Meat
Rare: 120-125 degrees F
Medium-Rare: 130-135 degrees F
Medium: 140-145 degrees F
Well-Done: 155+ degrees F
Step-By-Step Instructions
The first step is to make you horseradish steak sauce by combining your mayonnaise, A1 Steak Sauce, horseradish, fresh parsley and coarse black pepper in a medium bowl.
You’ll whisk everything until smooth. You can keep the sauce in the fridge while you prepare the remainder of the recipe.
The second step is to make your crostini. You’ll slice your large baguette on a diagonal into 1/2-inch thick slices. You should have about 22-24 pieces. Arrange the slices on a parchment-lined baking sheet in a single layer. Brush both side of the pieces with olive oil and sprinkle the tops with salt and pepper.
You’ll place your tray in the oven at 375 degrees and bake until crispy and lightly browned, about 12-14 minutes.
The third step is to make your buttery green onions. You will melt six tablespoons of butter in a medium skillet over medium heat and then add your sliced green onions and a sprinkle of salt and pepper and continue to cook over medium-high heat, stirring occasionally until the onions are softened, about seven minutes.
The fourth step is to cook your filets. As I mentioned above, you can grill your filet or cook it in a cast iron skillet. Cook the meat to your liking.
I cooked mine in a cast iron skillet on my stove top. First, I patted my filets dry and seasoned generously with kosher salt and pepper, then heated my skillet to medium-heat to high heat before adding the remaining two tablespoons of olive oil. I carefully placed the steaks in the skillet and seared them undisturbed for 3 minutes on each side until I had a nice deep brown crust.
At this point, I lowered the heat to medium and added the two tablespoons of butter, tilting the skillet slightly and spooning the melted butter over the steak and continuing to cook until my meat registered close to medium, 140-145 degrees.
You will remove the steak from the skillet to a plate and let it rest for 5-10 minutes before slicing.
The last step is to assemble your steak crostini bites. Place a dollop of the horseradish steak sauce on top of each of the crostini then add your filet mignon pieces. You can add a whole slice or half a slice. It really depends on the size of your crostini, so you be the judge.
Place the bites on a large platter and drizzle each with some of the buttery green onions.
I serve mine with any remaining sauce and onions because I love extra of both on my bites. The sauce will keep in a airtight container in your fridge for up to a week.
Take it from me, these will be the hit of the party!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Steak Crostini Bites
As I mentioned above, you can use filet for this recipe like I did or you can substitute a strip steak or ribeye. You’ll need about one pound of meat.
Cook the meat to your liking. We enjoy our filets medium. Just remember, as the meat rests it continues to cook, so remove from the grill or your skillet about five degrees or so before the desired temperature.
Steak Crostini Bites
Print Recipe Pin RecipeIngredients
Horseradish Steak Sauce
- 1 cup mayonnaise
- 1/4 cup A1 Steak Sauce
- 2 Tbsp. horseradish
- 1 Tbsp. finely chopped fresh parsley
- 2 tsp. coarse black pepper
Steak Crostini
- 2 6-8-oz. each filet mignon steaks, about 1 1/2-2 inches thick
- 1 baguette
- 4 Tbsp. olive oil, divided
- kosher salt and pepper
- 8 Tbsp. butter, divided
- 12-14 green onions, thinly sliced, white and green parts
Instructions
Horseradish Steak Sauce
- In a medium bowl, combine your mayonnaise, A1 Steak Sauce, horseradish, fresh parsley and coarse black pepper. Whisk until smooth. Place in refrigerator while you prepare the remainder of the recipe.
Steak Crostini
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.Slice your baguette on a diagonal into 1/2-inch thick slices. You should have about 22-24 pieces. Arrange the slices on a parchment-lined baking sheet in a single layer. Brush both side of the pieces with about 2 tablespoons of the olive oil and sprinkle the tops with salt and pepper. Bake until crispy and lightly browned, about 12-14 minutes. Remove from oven and set aside.
- In a small skillet, melt six tablespoons of the butter over medium heat and then add your sliced green onions and a sprinkle of salt and pepper. Cook over medium-high heat, stirring occasionally until the onions are softened, about seven minutes. Remove from heat and set aside.
- Pat filets dry and season generously with kosher salt and pepper. Heat a large deep cast iron skillet to medium heat to high heat before adding the remaining two tablespoons of olive oil. Carefully place the steaks in the skillet and sear them undisturbed for 3 minutes on each side until you have a deep brown crust.Lower the heat to medium and added the remaining two tablespoons of butter, tilting the skillet slightly and spooning the melted butter over the steak and continuing to cook until the meat registers the temperature you desire. Remeber the steak will continue to cook as it rests, so take it off the heat roughly 5 degrees less than desired temp. Let the meat rest for 5-10 minutes before slicing.
- Place a dollop of the horseradish steak sauce on top of each of the crostini, then add your filet mignon pieces. You can add a whole slice or half a slice. It really depends on the size of your crostini, so you be the judge. Place the bites on a large platter and drizzle each with some of the buttery green onions.Serve with the extra sauce and green onions.
Your email address will not be published.