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.
Course: Appetizer
Keyword: Appetizer, Arugula, Crostini, Steak
Equipment
sous vide immersion circulator (nice but not required)
Ingredients
1steak-cooked medium rare in immersion circulatorthinly sliced
horseradish sauce
2cupsbaby arugula
Pickled Onions
1red onionhalved and sliced
½cupwhite wine vinegar
½tspgranulated sugar
½tspkosher salt
Crostini
1baguettesliced 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