Steak Crostini
Steak Crostini
This easy and elegant appetizer is beautiful and delicious. The homemade onion pickles are what makes this work and they are a breeze to make.
Equipment
- sous vide immersion circulator (nice but not required)
Ingredients
- 1 steak-cooked medium rare in immersion circulator thinly sliced
- horseradish sauce
- 2 cups baby arugula
Pickled Onions
- 1 red onion halved and sliced
- ½ cup white wine vinegar
- ½ tsp granulated sugar
- ½ tsp kosher salt
Crostini
- 1 baguette sliced diagonally into ¾" slices
- extra-virgin olive oil
- salt and freshly ground black pepper
Instructions
- Place sliced onions in a jar. In a small bowl, whisk together the vinegar, sugar and salt to dissolve. Pour mixture into jar, over onions. Let sit at room temperature for several hours. (Shake mixture every now and then).
- Preheat oven to 400°F. Line a baking sheet with parchment paper and place baguette slices on the baking sheet. Using a pastry brush lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Spread horseradish sauce on the crostini, then top with arugula, steak and pickled red onions