Steak Crostini with Horseradish Whip
Yield: 12 servings
- 1 boneless strip steak
- 1 tablespoon olive oil
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon kosher salt
- 12 slices French bread
- 12 arugula leaves
- 2 teaspoons horseradish
- 3/4 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons chives
- Heat oven to 350 degrees F. Heat large nonstick skillet over medium heat until hot.
- Season steak evenly on both sides with salt and pepper.
- Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Remove steak and set aside to rest.
- Place sliced bread in single layer on baking sheet. Bake for about 10 minutes or until lightly toasted but not brown. Set aside.
- Combine horseradish and heavy cream in a medium size mixing bowl. Mix at medium speed for about 5 minutes or until whipped cream forms. Once formed, remove bowl from mixer and fold in fresh chives and Parmesan cheese.
- Spread 2 teaspoons Horseradish Whip onto each bread piece.
- Slice steak in 12 equal size pieces; top with steak and fresh arugula.
Per 1 ounce serving: 187 Calories; 63 Calories from fat; 7g Total Fat (3.1g Saturated Fat; 0.2g Trans Fat; 0.6g Polyunsaturated Fat; 2.7g Monounsaturated Fat;) 33mg Cholesterol; 322 mg Sodium; 18.5g Total Carbohydrate; 0.1g Dietary Fiber; 1.3g Total Sugars; 12g Protein; 0g Added Sugars; 38.2mg Calcium; 2.2mg Iron; 161mg Potassium; 0.2mcg Vitamin D; 0.3mg Riboflavin; 5.4mg NE Niacin; 0.3mg Vitamin B6; 1.2mcg Vitamin B12; 122mg Phosphorus; 1.6mg Zinc; 16.2mcg Selenium; 26.5mg Choline
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.