Steak Crostini
by This post may contain affiliate links.
Top sirloin is seasoned & sous vide, then sliced & served atop a crispy baguette with horseradish goat cheese, in this delicious steak crostini recipe!
Well hello there appetizer deliciousness!
What says “welcome to the party” more than mouth-watering steak on top of creamy horseradish goat cheese with a drizzle of balsamic reduction, all on a crispy sliced baguette!
I created this Steak Crostini recipe for the Cox Communications Smart Home event in Oklahoma City last week.
This was my 5th “Smart Home” event with Cox Communications and I couldn’t have had a better time in my hometown! I was even featured on Fox 25 Oklahoma talking all about the “Smart Kitchen”, you can check that out here, just scroll down to the video labeled “Cox Smart Home Tour 2”.
After hosting four previous “Cox Smart Home” events featuring the Anova Sous Vide with WiFi, I figured it was about time I actually made something in the sous vide to show guests just how awesome and easy sous vide cooking is!
I wanted something that could be made in the sous vide, then turned into an appetizer for people to enjoy at the event, and that’s where the idea for the steak crostini came in!
If you’re not familiar with sous vide cooking, it’s a method that restaurants have been using for years, but has just recently became popular in households. Sous vide is a method of cooking food in airtight sealed plastic bags submerged in a temperature controlled water bath for 1-6 hours, sometimes up to 48 hours!
The result is perfectly even cooked food from the inside out, thus making it awesome for cooking meats. After the meat comes out of the sous vide machine, I give it a quick sear over high heat for a little color on the outside, and voila, perfectly cooked, perfectly flavored, perfectly tender meat awaits you!
For this steak crostini recipe, I lightly seasoned a top sirloin and added it to the sous vide. After the steak came out of the sous vide, I seared it for about 60 seconds, then thinly sliced it with an electric knife (one of my favorite under $20 cooking gadgets!)
When making & perfecting this recipe at home before the event, I tried several different toppings to go along with the steak on the baguette. From blue cheese, to goat cheese, to cream cheese, to horseradish cream, to a combination of several, with and without balsamic reduction. Needless to say, there was a lot of steak crostini taste-testing going on that day!
The crowd favorite was a combination of goat cheese and horseradish cream spread on the baguette, then topped with the steak and a drizzle of balsamic reduction.
So much flavor and a great variety of textures make this one amazing appetizer recipe!
Sous Vide Steak Crostini Ingredients
- 2 lbs top sirloin (cut 1 ½ inches thick)
- ⅓ cup olive oil
- 3 cloves garlic (crushed)
- ½ tsp red pepper flakes
- 2 tsp kosher salt
- 1 tbsp fresh cracked black pepper
- 1 tbsp fresh rosemary leaves (minced)
- 1 loaf french baguette
- Olive oil cooking spray
- 8 oz goat cheese
- 2 tbsp horseradish cream
- Balsamic reduction
- 2 tbsp fresh basil (chopped – optional, for garnish)
Add the sirloin to a large ziplock bag. Add the olive oil, garlic, red pepper flakes, kosher salt, fresh cracked black pepper and rosemary to the bag with the steak.
I have a different sous vide at home then the one we use at the Cox Smart Home. The one you’ll see pictured below is the one I have at home which is the Hamilton Beach Sous Vide & Slow Cooker in one.
If you’re using the Anova sous vide, you’ll want to attach it to a large pot filled with water, if you’re using the Hamilton Beach sous vide, fill it with water to the fill line.
For either device, set the temperature at 131°F for a medium rare steak. Once the sous vide water has heated, add the steak.
Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 4-8 hours.
I’ve now made this recipe several times, cooking for 4 hours, 6 hours and 8 hours, each time, the steak was perfect.
That’s the beauty of sous vide cooking, because the temperature is low and precisely controlled, it will never overcook your food, even if you leave it in the sous vide for an extra hour or two!
After you take the steak out of the sous vide, remove it from the ziplock bag and sear it on a grill or cast iron skillet over high heat for 30 seconds per side. Move to a cutting board and allow to rest for 10 minutes.
While the steak is resting, heat the oven to 375°F. Slice the baguette and place on a baking sheet. Spray with the olive oil cooking spray and place in the oven for 3-5 minutes to lightly toast.
Remove from the oven and set aside.
In a small bowl, combine the goat cheese and horseradish cream, set aside.
Slice the steak very thin. Using an electric knife, like I mentioned earlier, works great for this!
Spread the goat cheese and horseradish cream mixture on the sliced baguette. Top with the thinly sliced top sirloin, then drizzle with the balsamic reduction and top with a little fresh basil for garnish, if you’d like!
O-M-G delish! I could eat an entire plate of these for a meal (and don’t think I haven’t actually done that!)
If you’re looking for more great sous vide recipes, you have to check out these 5 favs!
- Italian Flank Steak with Roasted Cherry Tomatoes
- Chipotle Apple Pork Loin
- Korean BBQ Short Ribs
- Sous Vide Sliders
- Rosemary Garlic Sous Vide Steak
Steak Crostini
Ingredients
- 2 lbs top sirloin, cut 1 ½ inches thick
- 1/3 cup olive oil
- 3 cloves garlic, crushed
- ½ tsp red pepper flakes
- 2 tsp kosher salt
- 1 tbsp fresh cracked black pepper
- 1 tbsp fresh rosemary leaves, minced
- 1 french baguette
- olive oil cooking spray
- 8 oz goat cheese
- 2 tbsp horseradish cream
- balsamic reduction
- 2 tbsp fresh basil, chopped – optional, for garnish
Instructions
- Add the sirloin to a large ziplock bag.
- Add the olive oil, garlic, red pepper flakes, kosher salt, fresh cracked black pepper and rosemary to the bag with the steak.
- If you’re using the Anova sous vide, you’ll want to attach it to a large pot filled with water, if you’re using the Hamilton Beach sous vide, fill it with water to the fill line.
- For either device, set the temperature to 131°F for a medium rare steak.
- Once the sous vide water has heated, add the steak.
- Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook for 4-8 hours.
- After you take the steak out of the sous vide, remove it from the ziplock bag and sear it on a grill or cast iron skillet over high heat for 30 seconds per side.
- Move to a cutting board and allow to rest for 10 minutes.
- While the steak is resting, heat the oven to 375°F.
- Slice the baguette and place on a baking sheet.
- Spray with the olive oil cooking spray and place in the oven for 3-5 minutes to lightly toast.
- Remove from the oven and set aside.
- In a small bowl, combine the goat cheese and horseradish cream, set aside.
- Slice the steak very thin.
- Spread the goat cheese and horseradish cream mixture on the sliced baguette.
- Top with the thinly sliced top sirloin, then drizzle with the balsamic reduction and top with a little fresh basil for garnish, if you’d like!
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
