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
  • 12
  • 190
  • 12 g


  • 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
Horseradish Whip
  • 2 teaspoon horseradish
  • 3/4 cup heavy cream
  • 2 tablespoon grated Parmesan cheese
  • 3 tablespoon chives


  1. 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. 
  2. 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
  1. 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. 
  1. Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula. 

0 % *

3.1g SAT FAT

0 % DV **


0 % DV

2.2 mg IRON

0 % DV

1.6 mg ZINC

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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