Steak Crostini with Horseradish Whip

• 45 min
• 12 SERVINGS
• 190 Cal
• 12 g Protein

Ingredients:

• 1 beef Strip Steak, Boneless
• 1 tablespoon olive oil
• 1-1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 12 slices French bread, cut 1 inch thick
• 12 arugula leaves

• 2 teaspoon horseradish
• 3/4 cup heavy cream
• 2 tablespoon grated Parmesan cheese
• 3 tablespoon chives

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Cooking:

1. Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Season steak evenly on both sides with salt and pepper. Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest. 
Cook's Tip: Use leftover strip roast instead of steaks. Slice roast into 1/4 pieces. Reheat in a covered medium skillet over low heat about 4 to 6 minutes. 
2. Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.

Horseradish Whip

1. Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and parmesan cheese. 

Assembly

1. Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.