HERB CROSTINI TOPPED WITH SIRLOIN, HORSERADISH CREAM, AND ARUGULA SALAD

HERB CROSTINI TOPPED WITH SIRLOIN, HORSERADISH CREAM, AND ARUGULA SALAD

 

2/3 cup olive oil (plus 1 tsp. for salad dressing)

3 tsp. dried basil

1 tsp. dried oregano

2 tsp. garlic powder

2 large garlic cloves, minced

1 large French baguette, cut into ½” thick slices

1 lb. sirloin steak (or other lean cut such as tenderloin or filet)

1 Tbs. Montreal steak seasoning

¼ cup prepared horseradish

¼ cup sour cream

¼ cup Hellmann’s Light mayonnaise

1 tsp. Dijon mustard

1 cup arugula leaves

1 tsp. lemon juice

 

Preheat oven to 350 degrees.

 

Combine the 2/3 cup olive oil, basil, oregano, garlic powder and minced garlic in a small jar and shake vigorously to combine.  This can be made up to a day in advance so flavors meld.  Using a pastry brush, lightly coat each slice of bread on both sides with the seasoned oil and place on a large baking sheet.  Bake for 10-15 minutes until lightly toasted.  Remove and set aside to cool while you prepare the rest of the ingredients.

 

Heat grill to medium high or heat cast iron skillet over medium high heat with 1 Tbs. olive oil.

 

Liberally season the steak on both sides with the Montreal steak seasoning.  Place the steak on the hot grill or pan and cook about 3-4 minutes per side until internal temperature registers 130 degrees for medium rare doneness. Let rest for 20 minutes before slicing into thin strips, across the grain.

 

Combine the horseradish, sour cream, mayo, and Dijon in a small bowl.  Spread about 2 tsps. of the sauce on each piece of toasted bread and top with a slice of the steak.  Then put another dot of the horseradish cream on top of the steak which will act like ‘glue’ to hold the arugula leaves in place.

 

Toss the arugula leaves with the remaining teaspoon of olive oil and the lemon juice.  Place a few leaves on top of each crostini.  Serve cold or at room temperature.

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