Steak Crostini with Horseradish Whip
This Steak Crostini recipe is a perfect appetizer or side dish to share. Although we wouldn't blame you if you wanted to eat them all yourself.
-
45
min -
12
SERVINGS -
190
Cal -
12 g
Protein
Ingredients:
- 1 beef Strip Steak, Boneless
- 1 tablespoon olive oil
- 1-1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 12 slices French bread, cut 1 inch thick
- 12 arugula leaves
- 2 teaspoon horseradish
- 3/4 cup heavy cream
- 2 tablespoon grated Parmesan cheese
- 3 tablespoon chives
Cooking:
-
Preheat oven to 350°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°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest.
Cook's Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes. -
Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.
Horseradish Whip
- Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and parmesan cheese.
Assembly
- Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1oz: 187 Calories; 63 Calories from fat; 7g Total Fat (3.1 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 2.7 g Monounsaturated Fat;) 33 mg Cholesterol; 322 mg Sodium; 18.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 1.3 g Total Sugars; 12 g Protein; 0 g Added Sugars; 38.2 mg Calcium; 2.2 mg Iron; 161 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 5.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 122 mg Phosphorus; 1.6 mg Zinc; 16.2 mcg Selenium; 26.5 mg 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.
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