Easy Steak Crostini with Creamy Horseradish Sauce

Servings: 12

For the Steak Crostini:

• 1 Ciabatta Baguette
• 1 lb. Ribeye or NY Strip Steak
• 3 tbsp. Olive Oil
• 2 Garlic Cloves
• Fresh Chives, for garnishing
• Crushed Black Pepper, for garnishing

For the Creamy Horseradish Sauce:

• 1/2 cup Light Sour Cream
• 2 tbsp. Horseradish
• 2 tbsp. Fresh Chives
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. Plain Greek Yogurt
• 1 tsp. Worcestershire Sauce
• 1/2 tsp. each: Salt & Black Pepper

1. Let the steak sit out a room temperature for at least 20 minutes.
2. Preheat oven to broil on HIGH.
3. Slice the bread into twelve 1/2" thick slices. Brush or drizzle both sides of the bread with olive oil.
4. Toast for 2-3 minutes on each side. Keep an eye on it to ensure it doesn't burn. While still warm, rub the bread slices with the garlic cloves.
5. Heat up a cast iron skillet over medium-high heat until hot, about 4-5 minutes.
6. Season both sides of the steak with salt.
7. Add 1 tbsp olive oil to the skillet, then carefully add the steak.
8. Cook for 3-5 minutes on each side, or until desired doneness.
9. Let the steak rest for at least 3-5 minutes before slicing into 12 thick slices.
10. In the meantime, mix together all the sauce ingredients until well-combined.
11. To assemble, add a slice of the steak onto each crostini, then a generous dollop of the sauce. Garnish with freshly chopped chives and crushed black pepper. Serve immediately while warm. Enjoy!