Ingredients:
For the Crostinis
● US striploin steaks (about 3 cm thick)
● Salt and freshly cracked black pepper
● Thinly sliced baguette (toasted)
● Fresh arugula
● Crispy onions (deep fried or store bought)
For the Horseradish Whip
● 1 cup heavy cream
● 3 Tbsp prepared horseradish sauce
● Salt and freshly cracked black pepper to taste
Preparation:
Prepare the Steak:
1. Season the striploin steaks generously with salt and pepper
2. Reverse sear in a 120ºC oven for 30 minutes, on the rack uncovered. Or sous vide the steaks at 130°F (54°C) for medium-rare for 2 hours
3. On high heat, sear steaks for 30-45 seconds per side until a crust forms
4. Let the steaks rest for about 10-15 minutes before slicing thinly
Make the Horseradish Whip
1. Whip heavy cream until soft peaks form
2. Gently fold in horseradish sauce. Season with salt and freshly cracked black pepper to taste
3. Keep chilled until ready to use
Assemble the Crostini
1. Spread a dollop of horseradish whip onto each crostini
2. Place a small piece of arugula on it
3. Top with a thin slice of strip steak
4. Add a few crispy onions on top
5. Finish with a crack of fresh black pepper.