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.