Steak Crostini with Horseradish Aioli (Sous Vide)
Sous vide your steak ahead of time to a guaranteed medium rare to make these simple steak crostini with horseradish aioli appetizers. Elegant and delish!
Servings (change as needed): 12 crostinis
Ingredients
- 1/2 pound steak, Note 1
- salt and black pepper
Crostini
- 5 slices bread 1/3 inch thick, Note 2 you will cut them into 2-3 pieces each
- olive oil for brushing crostini
- 1 garlic clove, halved horizontally
Horseradish Aioli
- 1/3 cup mayonnaise (I use light)
- 1 teaspoon grated fresh horseradish (or 2 tsp prepared bottled horseradish)
- 1 teaspoon Dijon mustard
- pinch, salt and black pepper, to taste
Garnish (optional)
- chopped parsley or chives, garnish
- balsamic glaze/reduction homemade or from bottle
Instructions
- HEAT WATER IN SOUS VIDE MACHINE: Use water and temperature guidelines according to your equipment. Set the temperature to 132F/55C for medium rare (or 140F/60C for medium) The water will take about 15 minutes to reach the correct temperature or less if you start with warm water.
- PREPARE BEEF FOR SOUS VIDE: Sprinkle steak generously with salt and pepper on both sides. Fold over a flap on a vacuum-ready seal bag. Place steak inside bag and unfold the flap. Plug in the vacuum sealer machine. Seal the bag (and vacuum out the air) as per machine instructions. See Note 3 for alternative bagging.
- SOUS VIDE BEEF: Plunge the vacuum-sealed bag into pre-heated water bath (or lower ziploc bag of steak, note 3). Cook for the time required as per the thickness of the steak, Note 4. When done, remove bag from sous vide machine and turn off machine. Remove meat from bag and let rest for 10 minutes. Pat dry with a paper towel. Heat a cast iron or other pan to medium high heat. Drizzle steak with oil, sprinkle with salt and brown in pan for a minute or less on each side. Slice thinly across the grain.
- PREPARE HORSERADISH AIOLI: Mix all aioli ingredients together in a small bowl. Taste and adjust seasonings.
- PREPARE AND ASSEMBLE CROSTINIS: Toast bread. Lightly brush one side of toasted bread with olive oil, then rub with garlic. Spread a bit of aioli on each slice. Cut each slice into 2-3 pieces, depending on size of bread. Each piece should be about 2" x 3" or 2" x 2" (5 x 7.6 or 5 x 5 cm) Top with a slice or two of steak, folded as needed. If desired, add a pea-size dollop of aioli on top and sprinkle with parsley or chives. Transfer to a wood board or other platter to serve. Just before serving, drizzle balsamic glaze on top if you like.
Notes
- Steak options: ribeye, tenderloin, New York strip steak or sirloin (plan an extra 1 1/2- 2 hours for sirloin in sous vide)
- Crostini options: I use multigrain artisan loaf. A baguette, ciabatta or any crusty bread will work.
- Instead of vacuum seal: You can use a ziploc bag. Add meat to bag. Immerse bag into water just until the seal of the bag is above the water. Air will be pushed out as bag submerges. Seal ziploc bag.
- How long to cook sous vide steak: If steak is 1 inch/2.5 cm thick, cook for 1-3 hours. If 1.5 inches/3.8 cm thick, cook for 2-3 hours. If 2 inches/5 cm thick, cook for 3-5 hours. If using a lower quality steak like sirloin, cook for 3-4 hours to allow for tenderness.
- Make Ahead: The sous vide steak and aioli can be made well ahead of time. I suggest assembling the appetizers on the crostini not more than about 45 minutes before serving time.
Calories: 98kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 163mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg