WEEKDAYS 1e|12c|p

Clinton Kelly's Flank Steak Crostini with Horseradish Creme

Clinton Kelly (courtesy of his book, Freakin' Fabulous)
Servings: 4
1 to 2 hr

An entree that can work as an hors d'ouevre!

  • Ingredients
  • step-by-step directions
Clinton Kelly's Flank Steak Crostini with Horseradish Creme
  • 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
  • Preheat the grill or broiler for 15 to 20 minutes.
  • Sprinkle the steak with salt and pepper, then grill or broil it to rare or medium-rare, depending on your preference.
  • Let the steak rest for an hour or so, to get the juices back into the meat.
  • 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.
  • Put the bread on a cookie sheet, and place under the broiler until golden brown.
  • Whisk together the ingredients for the horseradish creme in a small bowl.
  • Spread a little horseradish crème on each crostini, and top with a thin slice of sirloin and a few chopped chives.
Similar categories: Dinner Courses & Meals
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