Steak Crostinis With Horseradish Sauce 

Tender grilled steak slices on top of crusty French bread with a creamy horseradish sauce and a drizzle of balsamic glaze. These are perfect for the holidays, at a tailgate or just served as an appetizer before dinner. 

Ingredients you will need: 

Tri tip steak (Filet mignon works great as well) 

Horseradish sauce 

Balsamic glaze 

French bread 

Seasoning (Salt, pepper, garlic powder)

Butter 

Garlic

What type of steak is best for this recipe? 

I like to use tri tip because it is more affordable than filet mignon and still pretty tender. If you want to splurge some, filet is great! Ny strip or ribeye are also good options if thats what you have to work with.

How to make steak crostinis with horseradish sauce.

Grilling the steak. 

Whatever method you use to cook steak will work here, but grilling is my favorite way. If you need some help on how to cook a steak, I have a guide here for cooking thick cut steaks 4 different ways. 

I start by seasoning my tri tip with a blend of salt, pepper and garlic powder.

Then I sear the tri tip over medium-high heat until I get a nice crust on the outside.  Continue to cook the steak over indirect heat at about 300°F until it reaches an internal temperature of 130°F  for medium rare.

For medium, cook the steak until it reaches 140°F. 

Once the steak is cooked to your preferred doneness, allow it to rest for 15 minutes before cutting thin slices across the grain. Keep in mind that tri tip has two different grains running through it so make sure to slice accordingly.

Taste the steak and if needed, sprinkle a little kosher salt onto the slices to finish. 

Making the horseradish sauce.

You can find my recipe for the horseradish cream sauce here. It is made with ingredients like sour cream, mayonnaise, apple cider vinegar, horseradish and cracked black pepper.

The horseradish sauce is creamy and has a bite that helps cut the richness of the steak. It really is the perfect balance. 

Making the crostinis.

To make the crostinis, cut your French baguette into ½ inch slices and spread them out onto a baking sheet.

Then combine melted butter and minced garlic together in a small bowl and brush the garlic butter onto each piece. Place the bread slices in your oven to toast at 350°F for a few minutes until golden brown. 

Putting it all together.  

Assemble the crostini recipe by placing a thinly sliced piece of steak onto each crostini. Add a small dollop of horseradish cream sauce, a drizzle of balsamic glaze and finish with fresh chives.

This is hands down one of my favorite steak appetizers and one to serve at special occasions. 

Storing and reheating. 

Place steak crostinis in an air tight container and refrigerate for up to 4 days. To reheat, place crostinis onto a baking sheet at 350°F until they are warmed through, about 5-10 minutes. 

Can I make a glaze with balsamic vinegar? 

To make a glaze with balsamic vinegar, simmer 1 cup of the vinegar with a ½ cup of brown sugar. It will reduce in about 10-15 minutes and thicken more as it cools.

Love a good appetizer, give these a try! 

Candied bacon crackers 

Oven roasted Brussels sprouts with bacon 

Smoked Pig Shots with maple bourbon glaze

This easy appetizer is the perfect balance of tender steak, creamy horseradish and sweet balsamic glaze.

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