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Clinton Kelly's Flank Steak Crostini with Horseradish Creme

CHW20110926SteakCrostinipng
An entree that can work as an hors d'ouevre!
skill level
Easy
time
60-120min
servings
4
cost
$
Direct from Clinton Kelly, this delicious flank steak could be served as a meal - but add a little crostini, and it's a perfect party platter.
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ingredients
  • 1 lb. Flank Steak
  • 1 Loaf French Bread
  • 1 Bunch Chives
  • chopped
  • 1/4 Horseradish Creme
  • 2 tablespoons Prepared Horseradish
  • 1 Cup Sour Cream
  • Dash Worcestershire
  • Dash Hot Sauce
  • Juice of 1/2 Lemon
  • Coarse salt
  • Pepper
  • Olive oil
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the grill or broiler for 15 to 20 minutes.
  • 2
    1 lb. Flank Steak
    Salt
    Pepper
    Sprinkle the steak with salt and pepper, then grill or broil it to rare or medium-rare, depending on your preference.
  • 3
    Let the steak rest for an hour or so, to get the juices back into the meat.
  • 4
    1 Loaf French Bread
    Olive oil
    Salt
    While the meat is cooling, you can make your crostini. Slice the French bread diagonally into ½ inch pieces. Brush with olive oil and sprinkle with coarse salt.
  • 5
    Put the bread on a cookie sheet, and place under the broiler until golden brown.
  • 6
    2 tablespoons Prepared Horseradish
    1 Cup Sour Cream
    Dash Worcestershire
    Dash Hot Sauce
    Juice of 1/2 Lemon
    Whisk together the ingredients for the horseradish creme in a small bowl.
  • 7
    1 Bunch Chives, chopped
    1/4 Horseradish Creme (prepared earlier)
    Spread a little horseradish crème on each crostini, and top with a thin slice of sirloin and a few chopped chives.
 
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