Seared Steak Crostini with Horseradish-Chive Cream and Frizzled Shallots

Steps

1. Step 1

   Season the steak all over with the salt and pepper and leave it on a plate on the counter while you make everything else. Coming toward room temperature helps it sear evenly.

   30 min, hands-off

   • 1 1/4 lb top sirloin steak
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Fry the shallots: put the sliced shallots and the 1 cup vegetable oil in a small saucepan and set over medium heat. Cook, stirring now and then, until the shallots are golden brown, 12 to 15 minutes. Watch closely near the end — they go from golden to burnt quickly.

   15 min

   • 3 large shallots
   • 1 cup vegetable oil
3. Step 3

   Lift the shallots out with a slotted spoon onto a paper-towel-lined plate, spread them in a single layer and sprinkle with a little salt. They crisp as they cool. Save the oil for another use.

   5 min

   • kosher salt
4. Step 4

   Heat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush the tops with the olive oil. Bake until golden at the edges and crisp, 8 to 10 minutes. While they're still warm, rub the top of each toast once with the cut side of the garlic.

   10 min · 400°F

   • 1 baguette
   • 3 tbsp olive oil
   • 1 clove garlic
5. Step 5

   Stir the crème fraîche, horseradish, chopped chives, lemon juice and salt together in a small bowl. Taste and add more horseradish if you want it sharper.

   5 min

   • 3/4 cup crème fraîche
   • 2 tbsp prepared horseradish
   • 2 tbsp chives
   • 1 tsp lemon juice
   • 1/4 tsp kosher salt
6. Step 6

   Heat a heavy skillet over medium-high heat until very hot, about 3 minutes. Add the 1 tbsp vegetable oil, then lay in the steak. Sear without moving it for 3 to 4 minutes, until deeply browned, flip and sear 3 minutes more. Add the butter, let it melt and spoon it over the steak for 30 seconds. For medium-rare, pull it at 130°F in the thickest part.

   8 min

   • 1 tbsp vegetable oil
   • 1 tbsp butter
7. Step 7

   Move the steak to a cutting board and let it rest, untouched, for 10 minutes. Don't skip this, or the juices run out when you slice.

   10 min, hands-off

8. Step 8

   Slice the steak against the grain as thinly as you can, then halve any long slices so they fit a toast.

   5 min

9. Step 9

   Spread about 1 1/2 teaspoons of the horseradish cream on each toast, fan 2 or 3 slices of steak on top, then pile on the frizzled shallots. Finish with flaky salt and a scattering of chives and serve right away.

   10 min

   • flaky sea salt
   • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026