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Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini

Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This sophisticated pepper-crusted steak with horseradish cream is a high-protein dish that delivers bold, savoury flavours in every bite. The beef is marinated with rosemary, garlic and cracked peppercorns to ensure a deep infusion of aromatics before being seared to perfection. When served on crisp garlic crostini, the contrast between the tender, pink meat and the crunchy bread creates a wonderful texture that is complemented by the heat of the creamy horseradish topping.

Ideal for elegant entertaining or as a luxurious weekend snack, these canapés are as nutritious as they are indulgent. Using lean top sirloin makes this a protein-rich choice that feels remarkably light. For the best results, ensure you allow the meat to rest thoroughly before slicing, which guarantees a succulent finish that pairs beautifully with a glass of robust red wine.

Ingredients for Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini

3 cloves garlic, crushed
1/2 teaspoons 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
ثلث كوب زيت زيتون
900g London grill (top sirloin), cut 1 1/2 inches thick
2 ملعقتان صغيرتان من الملح الكوشر
Grilled Garlic Crostini
Horseradish Cream

How to make Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini

Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.

Preheat the grill or grill for 15 to 20 minutes. Sprinkle the steak with the salt and grill or grill to rare or medium rare, depending on your preference.

The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.

This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.

Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.