Appetizer Recipes

Steak Crostini with Horseradish Whip

Steak Crosotini recipe

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

Horseradish Whip

  • 2 teaspoons horseradish
  • 3/4 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons chives


  1. Heat oven to 350 degrees F. Heat large nonstick skillet over medium heat until hot.
  2. Season steak evenly on both sides with salt and pepper.
  3. 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.
  4. Remove steak and set aside to rest.
  5. Place sliced bread in single layer on baking sheet. Bake for about 10 minutes or until lightly toasted but not brown. Set aside.
  6. 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.
  7. Spread 2 teaspoons Horseradish Whip onto each bread piece.
  8. 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.


Recipe and photo used with permission from: Texas Beef Council

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