This Garlic & Herb Steak Crostini was inspired by the flavors of a classic steakhouse dinner. Tender grilled steak, garlic butter, caramelized onions, and creamy horseradish sauce are all served on crisp baguette slices, turning a full steak dinner into an easy appetizer that everyone can share.
What I love most about this recipe is the balance of flavors and textures. The steak is juicy and savory, the onions add a little sweetness, and the horseradish sauce brings just enough heat to cut through the richness. Fresh parsley and chives help brighten everything up, while the grilled bread gives each bite a satisfying crunch.
It took a little experimenting to get the proportions right. Cutting the baguette about 1/3 inch thick keeps it sturdy without making the crostini too difficult to bite. I also like to pull the steaks from the grill at around 130°F and let them rest before slicing so they stay tender and juicy.
These crostini are perfect for holiday gatherings, game days, dinner parties, or backyard cookouts. I usually assemble them just before serving so the bread stays crisp and the steak is still slightly warm. The measurements are flexible, so feel free to add more horseradish, garlic, honey, or herbs to make the recipe your own.
Ingredients
Preparation
1. Add a drizzle of olive oil to a skillet over medium-low heat then add in the onions. Season with SPG rub and drizzle in some honey. Mix every few minutes until they’re nice and caramelized.
2. Put together the garlic & herb butter and the horseradish sauce.
3. Pat the steaks dry then coat in olive oil and season generously on all sides with SPG rub.
4. Drizzle the bread with olive oil.
5. For the steaks, grill over medium-high heat for about ~4-6 min per side or until they reach your desired internal temp. I pulled these off at ~130°F internal. Let the steaks rest for ~8-10 minutes.
6. Toast the bread on the grill until both sides are golden brown.
7. Thinly slice the steak, assemble the crostinis & ENJOY!
