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Close-up of steak crostini topped with sliced beef, creamy cheese, caramelized onions, and chives.

Garlic Herb Steak Crostini: Easy, Flavorful Party Appetizer

Tender, marinated steak slices atop crisp garlic-infused crostini with a creamy horseradish spread, garnished with fresh herbs. This elegant appetizer is surprisingly easy to make and perfect for any gathering.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Marinade
  • 1 tbsp olive oil extra virgin
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 lb sirloin steak or flank steak, about 1-inch thick
For the Crostini
  • 1 baguette day-old, sliced into 1/2-inch thick rounds (about 24 slices)
  • 2 tbsp olive oil extra virgin
  • 1 clove garlic minced, or 1/2 tsp garlic powder
  • Pinch salt
For the Horseradish Cream
  • 1/2 cup sour cream full-fat
  • 2 tbsp prepared horseradish drained slightly
  • 1 tsp fresh chives finely chopped
  • 1/2 tsp Dijon mustard
  • Pinch salt
  • Pinch black pepper freshly ground
For Garnish
  • 2 tbsp fresh parsley finely chopped, or chives

Equipment

  • Mixing Bowl
  • Whisk
  • Baking Sheet
  • Sharp knife
  • Cutting board
  • Large Skillet or Grill Pan
  • Small Bowl
  • Pastry Brush or Spoon

Method
 

Prepare the Steak
  1. In a medium bowl, whisk together 1 tbsp olive oil, 2 minced garlic cloves, oregano, thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Pat the sirloin steak dry with paper towels. Place the steak in the bowl with the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Heat a large skillet or grill pan over medium-high heat until very hot. Add the marinated steak and sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), or longer to your desired doneness.
  4. Remove steak from the pan and let rest on a cutting board for at least 5-10 minutes. This is crucial for juicy steak.
  5. Slice the steak thinly against the grain, then cut into small, bite-sized pieces suitable for crostini. Set aside.
Prepare the Crostini
  1. Preheat oven to 375°F (190°C).
  2. Arrange baguette slices in a single layer on a baking sheet.
  3. In a small bowl, combine 2 tbsp olive oil, 1 minced garlic clove (or garlic powder), and a pinch of salt. Brush or spoon this mixture lightly over each baguette slice.
  4. Bake for 8-12 minutes, or until golden brown and crisp. Watch carefully to prevent burning. Remove from oven and let cool slightly.
Prepare the Horseradish Cream
  1. While the crostini bakes, in a small bowl, whisk together sour cream, prepared horseradish, chopped chives, Dijon mustard, a pinch of salt, and a pinch of black pepper until well combined and smooth. Taste and adjust seasoning if needed.
Assemble the Crostini
  1. Spread about 1/2 to 1 teaspoon of the horseradish cream onto each cooled crostini.
  2. Top each with a few pieces of the thinly sliced steak.
  3. Garnish with fresh chopped parsley or chives.
  4. Serve immediately and enjoy!

Notes

For best results, assemble the crostini just before serving to prevent the bread from getting soggy. Leftover steak and horseradish cream can be stored separately in airtight containers in the refrigerator for up to 2 days. The crostini can be made ahead and stored in an airtight container at room temperature for up to 2 days.