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