Steak and Horseradish Cream Crostini

1 lb. boneless steaks (i.e. sirloin, NY Strip)

2 tablespoons Worcestershire sauce

2 large cloves garlic, chopped

1 teaspoon fresh cracked black pepper

1 teaspoon red pepper flakes

1/4 cup canola oil

1 small baguette, sliced into 1/4”-1/2” pieces

1/4 cup olive oil

1 tablespoon horseradish

1 teaspoon white or red wine vinegar

1 tablespoon Dijon mustard

1/4 cup heavy cream, softly whipped

1 large tomato, diced

1/4 cup cilantro, chopped (optional)

Salt and Pepper, to taste

Preheat oven to 350 degrees F.

In a large sealable bag, combine the steaks and the next 5 ingredients through canola oil. Add salt, to taste. Seal the bag; shake the ingredients to combine. Marinate for at least 20 minutes. Grill or cook steaks to desired doneness. Let rest on a cutting board for 5 minutes. Cut into thin slices and cut in half.

Place baguette slices on a large baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 6-8 minutes or until slightly golden brown and toasted

In a medium bowl, whisk together the horseradish, vinegar, mustard, heavy cream, salt and pepper.

To serve, brush a small amount of the horseradish cream over the baguette slices. Top with 2-3 slices of steak Drizzle more of the horseradish cream over the top. Garnish with tomatoes and cilantro, if using.

Sponsor: Utah Beef Council

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