Steak Crostini with Whipped Horseradish Sauce and Caramelized Onions

 1 Strip steak, boneless

1 tbsp extra virgin olive oil

1 tsp each salt and pepper

12 slices of french bread from a baguette cut into 1 inch thick slices


Horseradish Whip

2 tsp horseradish

3/4 cup heavy cream

2 tbsp grated Parmesan cheese

2 tbsp chopped chives


Caramelized Onions

1 1/2  tbsp extra virgin olive oil

2 tbsp butter

2 large onions peeled and thinly sliced

1 tsp salt


Chopped parsley as garnish



Preheat oven to 350 degrees.


You will need two skillets.  One for the steak and one for the onions.


Heat the first large nonstick skillet on medium high heat.  Season the steak evenly on both sides with salt and pepper. 

Add 1 tablespoon of extra virgin olive oil to the pan and place steak in the pan.  Cook for 12-15 minutes turning once halfway through. Cook until the steak reaches 145 degrees for medium rare.   Remove steak from the pan and put it on a plate to rest for 10 minutes. Once rested, slice into 12 equal size pieces that will fit onto the bread.


Place bread slices onto a baking sheet and bake for 8-10 minutes or until the bread is slightly browned.


Heat the second large nonstick skillet to medium high heat and add 1 1/2  tablespoons of extra virgin olive oil and the butter.

Once the butter has melted, add the onions and salt to the pan.  Stirring frequently, cook the onions until they start to brown. This will take 5 minutes.

Turn the heat to low, cover and cook for 15 minutes stirring occasionally. If the onions start to stick to the pan, add a splash of water. Use tongs to remove onions from the pan.


Horseradish Whip


Combine horseradish and heavy cream to a medium sized mixing bowl.  Mix with a hand or stand mixer for 3-5 minutes or until the mixture forms a whip.

Using a spatula, fold in Parmesan cheese and chives.


Assembly:

1 tablespoon of horseradish dip spread onto a bread slice, steak slice and top with carmelized onions. Sprinkle parsley on the top for garnish.



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