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

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

PREPARATION

HORSERADISH WHIP

• 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.

ASSEMBLY

• Spread 2 teaspoons horseradish whip onto each bread piece.
• Slice steak in 12 equal size pieces; top with steak and fresh arugula.
• Visit beeflovingtexans.com for even more recipes.

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