Steak Crostini with Balsamic Glaze and Horseradish Cream
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Directions
Item No.
553191
Item No.
551899
Item No.
310808
Ingredients
- 1 pound steak (NY Strip, Tri-tip and Ribeye are all great choices)
- Kosher salt
- 1 box Stonewall Kitchen Sea Salt Grilled Crostini Toasts
- ½ cup Stonewall Kitchen Horseradish Cream Sauce
- Napa Valley Naturals Organic Balsamic Vinegar Glaze
- 2 Tbsp. chopped scallions
Directions
- Remove steak from refrigerator and bring to room temperature for at least one hour prior to cooking.
- Preheat grill or heavy pan on medium-high heat. Pat steak dry and season with salt on all sides.
- Sear the steak on all sides, and continue to cook evenly until it has reached desired doneness. Remove from heat and allow to rest for at least five minutes.
- Slice steak thinly against the grain and top each crostini with a slice of steak. Dollop with Horseradish Cream Sauce, drizzle with Organic Balsamic Vinegar Glaze, and then garnish with some freshly chopped scallions.
