• Katherine Arthurs

Black Pepper Steak Toasts with Horseradish Cream & Caramelized Onions

When I cater for a large party - heck even for a party of 10 these are the most popular thing on the table! I love that these can be passed around, they look great on a platter and everyone loves this heavier appetizer option. I made these this weekend for our holiday cocktail and appetizer party - and they were a HIT again! I should have made another platter full of them.

A simple grilled black pepper steak, sweet caramelized onions, spicy horseradish and crisp arugula on the top...OH, don't forget the toasted baguette with olive oil!

I used Five Marys Farms, beef top sirloin to make this extra special for our guests! I want to know where my products comes from and support business that create high quality ingredients - that's why Five Mary's is my choice. Their story, how they raise and harvest the meat and frankly they are just really good people. Check them out!

Back to the recipe - There are a few steps but once they are complete - assembling them takes no time and you will be making them on repeat just to keep up with them disappearing from the plate.

Black Pepper Steak Toasts with Horseradish Cream & Caramelized Onions

2 tablespoons butter

2-3 medium sized yellow onions

1 baguette, sliced thinly

2 tablespoons olive oil

2 top sirloin steaks, room temperature

1/2 teaspoon fresh ground black pepper

1/2 teaspoon salt

1 cup sour cream

1 heaping tablespoon prepared horseradish (more if you like it spicier)

2 cups arugula

To caramelize the onions, use a cast iron pan on medium/low heat. Melt the butter and add the sliced onions. Let them sit for 3 minute increments -then stir them. I like using tongs so you can pick them up and move them around the pan. Turn to low, if they start to brown or burn too fast. This process will take around 20 minutes. You want them to be completely brown, soft and caramelized. remove from heat and let cool.

Meanwhile, preheat the oven to 400 degrees. On a baking sheet pan, layer the baguette slices on one layer. Drizzle the olive oil on top. Bake for 6 minute. Remove from oven and let cool on pan.

Using a grill or grill pan on the stove top, heat to high. Pat the steaks dry and add black pepper and salt - be liberal when seasoning your steaks. Use all the black pepper and salt - you want to see it on the steaks - probably more than you think you need. Trust me - steak is better when well seasoned. When grill/grill pan is hot, add steaks and let cook for 3 minutes and flip. Cook for another 4 minutes and remove to a cutting board to let cool for 6 minutes.

In a small bowl, mix together sour cream and horseradish. Add a pinch of salt & pepper. Set aside.

Slice the steak - THINLY. You may need to cut them in half to fit them on the toasts. Think bite size pieces that people can put in their mouth without a fork, knife or plate.

To assemble the toasts, place the baguettes on a platter or large serving plate. Add about 1/2 teaspoon of the horseradish sour cream mixture to each toast. Place a piece of sliced steak on each and then top with caramelized onions and arugula.

It's a labor of love but OH SO worth it. You will be making these over and over again.