Steak Crostini with horseradish whip by Shalene McNeill with Texas Beef Council

Published: Jan. 5, 2023 at 4:48 PM CST|Updated: May. 30, 2023 at 3:15 PM CDT
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TYLER, Texas (KLTV) - Shalene McNeill joins Mama Steph to show how she makes a lovely and really flavorful appetizer. If you have some leftover steak, this is the perfect way to use it up.

Steak Crostini with horseradish whip

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

Horseradish Whip

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



  • 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.
  • 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.
  • 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.


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