Steak Crostini


Prep: 10 minutes

Cook: 20 minutes

Ready in: 2.5 hours


  • 1 pound skirt steak
  • 1 bag of crostinis
  • 2 tablespoons Dad’s Own
  • 1 tablespoon olive oil
  • ¼ cup cream style horseradish sauce
  • ½ cup marinated roasted red peppers
  • 4 ounces goat cheese
  • 1 cup baby arugula
  • 1 sprig rosemary
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


  • Remove excess fat from skirt steak and coat in Dad’s Own, sea salt and black pepper. Place rosemary sprig on steak. Store in a vacuum seal or airtight bag and place in the refrigerator for 2 hours.
  • Remove steak from the refrigerator. Heat a skillet on medium high heat and add olive oil.
  • Hard sear the steak on each side for 3-5 minutes. Remove from heat and allow to rest for 10 minutes.
  • Prepare crostinis on a serving dish and spread horseradish sauce generously on each, followed by two roasted red pepper strips.
  • Thinly slice the skirt steak against the grain and cut into pieces the length of crostinis.
  • Place 1-2 pieces of steak on crostini and top with goat cheese and baby arugula.

Serving: Great as party hors d’oeuvres or appetizers before a meal.