Steak Crostini with Creamy Horseradish Sauce

Tender grilled steak slices piled on crusty French bread, finished with a creamy horseradish sauce and a touch of balsamic glaze. These steak crostinis make an elegant appetizer for holidays, tailgates or dinner parties.

Ingredients you will need:

Tri-tip steak (filet mignon, NY strip or ribeye also work)

Horseradish sauce (creamy style)

Balsamic glaze

French baguette

Seasoning: salt, black pepper, garlic powder

Butter

Garlic

What type of steak is best for this recipe?

Tri-tip offers great flavor and value and works beautifully for crostinis; it’s tender when sliced thin across the grain. If you prefer to splurge, filet mignon is excellent. NY strip or ribeye are also tasty options if that’s what you have on hand.

How to make steak crostinis with horseradish sauce

Grilling the steak

Grilling is my preferred method, though pan-searing or oven-roasting will also work. Season the tri-tip evenly with salt, pepper and garlic powder. Sear over medium-high heat to develop a good crust, then move to indirect heat (around 300°F) and cook until the internal temperature reaches 130°F for medium-rare. For medium, target 140°F.

After cooking, rest the steak for 10–15 minutes, then slice thinly across the grain. Tri-tip can have two grain directions—adjust your slicing to keep each slice tender. Taste a piece and finish with a light sprinkle of kosher salt if needed.

Making the horseradish sauce

A creamy horseradish sauce pairs perfectly with steak. The version used here is made from sour cream, mayonnaise, prepared horseradish, a splash of apple cider vinegar and cracked black pepper. The sauce adds a bright, spicy contrast to the rich meat.

Making the crostinis

Slice the baguette into ½-inch rounds and arrange them on a baking sheet. Mix melted butter with minced garlic and brush it onto each slice. Toast in a 350°F oven for 5–10 minutes until golden and crisp.

Assembling the crostinis

Top each toasted baguette slice with a thin slice of steak, a small dollop of horseradish cream and a light drizzle of balsamic glaze. Finish with chopped fresh chives if desired. These bite-sized crostinis balance tender steak, creamy heat and a touch of sweetness—ideal for entertaining.

Storing and reheating

Store assembled crostinis in an airtight container in the refrigerator for up to four days. To reheat, place them on a baking sheet in a 350°F oven for 5–10 minutes until warmed through. For best texture, you can toast the bread separately and assemble just before serving.

How to make a balsamic glaze

To make a simple balsamic glaze, simmer 1 cup balsamic vinegar with ½ cup brown sugar until reduced and slightly thickened, about 10–15 minutes. It will thicken more as it cools—use sparingly for a sweet, tangy finish.

Ingredients

• 2–3 lb tri-tip steak
• Horseradish sauce (creamy)
• Balsamic glaze
• French bread
• 1 tablespoon seasoning blend (or 1 tsp each salt, pepper, garlic powder)
• 1 stick butter
• 1 garlic clove, minced
• Fresh chives (optional)

Instructions

1. Season the tri-tip with salt, pepper and garlic powder. Grill or sear and then cook over indirect heat until the internal temperature reaches 130°F for medium-rare. Rest 10–15 minutes, then slice thinly across the grain.
2. Prepare the creamy horseradish sauce by combining sour cream, mayonnaise, prepared horseradish, a splash of apple cider vinegar and cracked black pepper to taste.
3. Melt the butter and stir in the minced garlic. Slice the baguette into ½-inch rounds and brush each with the garlic butter.
4. Toast the bread at 350°F for 5–10 minutes until golden and crisp.
5. Top each toasted round with a slice of steak, a small spoonful of horseradish sauce, a drizzle of balsamic glaze and optional chopped chives.