Name: Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini
Yield: Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches
Ingredients: 3 cloves garlic, crushed; 1/2 teaspoon hot red pepper flakes; 1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer); 1 tablespoon minced fresh rosemary leaves; 1/3 cup olive oil; 2 pounds London broil (top sirloin), cut 1 1/2 inches thick; 2 teaspoons kosher salt; Grilled Garlic Crostini; Horseradish Cream

Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic CrostiniDavid Loftus and Andra Nelki

I purposefully made this beef marinade super powerful. With this hors d'oeuvre, you only end up with a little mouthful and the peppery flavor needs to come through loud and clear. In the catering company, we shave the beef into small pieces which are then piled onto the crostini, so you can easily bite through without too much effort.

Recipe notes

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