Steak Crostini with Creamy Garlic Sauce
Servings: 4 (about 12–16 crostini)
Prep time: 15 minutes
Cook time: 15–20 minutes

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Ingredients

For the steak

• 300–350 g beef steak (sirloin, ribeye, or tenderloin)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder (optional)

• 1 tbsp butter

• 1 sprig fresh thyme or rosemary (optional)

For the crostini

• 1 baguette, sliced into 1.5–2 cm pieces

• 2 tbsp olive oil

For the creamy garlic sauce

• 120 ml heavy cream

• 1 tbsp butter

• 1 small garlic clove, finely minced

• 1 tsp Dijon mustard (optional)

• Salt and black pepper, to taste

• 1 tbsp grated Parmesan (optional)

For garnish

• Fresh parsley or chives, finely chopped

• Extra black pepper

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Instructions

1. Prepare the crostini

1. Preheat the oven to 190°C (375°F).

2. Arrange baguette slices on a baking tray.

3. Brush both sides lightly with olive oil.

4. Bake for 8–10 minutes, flipping once, until golden and crisp.

5. Remove and set aside.

2. Cook the steak

1. Pat the steak dry with paper towels.

2. Season evenly with salt, pepper, and garlic powder.

3. Heat a skillet over medium-high heat and add olive oil.

4. Sear the steak for 2–3 minutes per side (medium-rare) or to desired doneness.

5. Add butter and herbs to the pan, spooning the melted butter over the steak for 30 seconds.

6. Remove steak from the pan and let it rest for 5 minutes.

7. Cut into bite-sized cubes or thick slices.

3. Make the creamy garlic sauce

1. In the same pan (lower heat to medium), add butter.

2. Sauté minced garlic for 20–30 seconds until fragrant.

3. Pour in the heavy cream and stir gently.

4. Add Dijon mustard and Parmesan if using.

5. Simmer for 2–3 minutes until slightly thickened.

6. Season with salt and pepper to taste.

4. Assemble the crostini

1. Place a piece of steak on each toasted baguette slice.

2. Spoon warm creamy garlic sauce over the steak.

3. Sprinkle with chopped parsley or chives and a little black pepper.

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Serving Notes

• Serve immediately while warm.

• Perfect as an appetizer, party finger food, or wine pairing.

• Pairs well with white wine, light red wine, or sparkling water.

Optional Variations

• Add caramelized onions under the steak.

• Replace cream sauce with horseradish sauce.

• Top with blue cheese or shaved Parmesan for extra richness.

If you want, I can also provide a short summary, calorie estimate, or restaurant-style plating tips.