Crisp crostini topped with tender steak, sweet caramelized onions, and creamy horseradish sauce.
Ingredients
1 baguette, sliced
2 tablespoons olive oil
1 pound ribeye or strip steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter
2 large yellow onions, sliced
1 teaspoon brown sugar
1/2 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped parsley
Instructions
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Preheat oven to 400°F and arrange baguette slices on a baking sheet.
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Brush with olive oil and toast for 8–10 minutes until crisp.
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Cook onions in butter with salt over medium-low heat for 25–30 minutes until deep golden.
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Add brown sugar near the end for added sweetness.
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Season steak with salt and pepper.
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Sear steak 3–4 minutes per side for medium-rare.
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Let rest 5–10 minutes and slice thinly across the grain.
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Mix sour cream, horseradish, mustard, lemon juice, and chives.
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Spread sauce on crostini, top with steak and onions.
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Garnish with parsley and serve immediately.