Steak And Goat Cheese Crostini Recipe

Bring steak to room temperature

Remove the flat-iron steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. This promotes even cooking.

Season steak

Pat the steak dry with paper towels. Rub 1 tablespoon olive oil over both sides, then season evenly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder (optional). Press seasonings into the meat.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil or a small splash of high-heat oil and place the steak in the pan. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For medium-rare (recommended), cook until an instant-read thermometer reads 125–130°F (52–54°C). Adjust time for your desired doneness.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute before slicing thinly across the grain into 1/8–1/4-inch slices.

While the steak rests, make the goat cheese horseradish cream. In a bowl, combine 6 oz soft goat cheese and 3 tablespoons sour cream. Use a fork or small whisk to smooth into a creamy consistency.

Stir in 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and add more horseradish if you want more heat (start conservatively). Fold in 1 tablespoon chopped fresh chives if using.

If the mixture is too thick to spread, thin with up to 1 tablespoon more sour cream or a splash of milk until spreadable. Refrigerate briefly while preparing crostini if desired; bring back to room temperature before assembly if chilled, so it spreads easily.

Prepare crostini

Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 1/3-inch slices (about 20–24 slices). Arrange in a single layer on a baking sheet.

Brush each slice lightly with olive oil (about 2 tablespoons total across the batch) and optional melted butter. Sprinkle a pinch of coarse sea salt over the slices.

Bake 8–10 minutes, flip once halfway if desired, until edges are golden and crisp. For extra color, broil 30–60 seconds while watching carefully. Remove and let cool slightly.

Assemble crostini

Spread about 1 teaspoon to 1 tablespoon (depending on crostini size) of the goat cheese horseradish cream onto each toasted slice. Top each with one or two thin slices of the rested steak so the meat slightly overlaps the crostini.

Top with a small tuft of arugula or microgreens if using. Finish with a light sprinkle of freshly ground black pepper. Serve immediately while crostini are crisp and steak is warm.

If making ahead: toast crostini and refrigerate in an airtight container; warm steak and assemble just before serving to keep crostini crisp.