Grilled Beef Crostini Recipe

This is an easy recipe for grilled beef crostini. The bacon horseradish dip is a delicious twist on a classic flavor combination. This appetizer is perfect for every entertaining occasion from fourth of July, tailgating, holiday parties, and New Years’ Eve celebrations. 

What ingredients do you need to make this Grilled Beef Crostini:

• Ribeye steak, trimmed
• Worcestershire Sauce
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Sugar
• Red Pepper Flake
• Salt
• Pepper
• Red Onion, sliced thinly
• Butter or Bacon Fat
• Heluva Good! Dip, Bacon Horseradish
• Baguette, Sliced

How to marinate the beef:

1. Combine all the marinade ingredients along with the beef in a gallon-sized zip-top bag.
2. Seal the zip-top bag, removing as much air as possible.
3. Chill in the refrigerator for a minimum of two hours. 

How to prepare the onions:

1. Thinly slice a red onion into slivers. 
2. Sauté the onions until they are caramelized in color.

How to grill the baguette slices:

1. Slice a fresh baguette thickly and grill over a medium-hot grill.
2. Don’t walk away or answer the phone. Don’t check Facebook or walk the dog.

Grilling should take about five minutes in total. I can’t tell you how many times I got distracted and walked away from grilling baguette and burned them up! Learn from my mistake and babysit your grilled baguette slices so they don’t burn to a crisp.

Bacon Horseradish Dip

Heluva Good! has a whole line of delicious dips, all with amazing flavor profiles but the Bacon Horseradish Dip was SCREAMING at me to be used in this recipe. You all know of my love of bacon! The horseradish in this dip gives an awesome and unexpected kick and I knew I wanted to create a crostini topped with grilled steak. Steak and horseradish. A CLASSIC flavor combination. And then bacon….everything is better with bacon. Amirite?

Spread a layer of the Heluva Good! bacon horseradish over your grilled crostini. I make the spread on the thicker side. I want to sink my teeth into the dip. Get INTO that good dip!

How to prepare the beef:

1. Over high heat, grill your marinated rib eye to medium. Get some good grill marks for color and flavor and don’t overcook it.
2. Allow the meat to rest on a cutting board until it is cooled, almost completely. If you cut the meat while it is still hot, all the juices and flavors will run out of the meat an onto your cutting board.
3. Using a long cerated knife, slice the steak as thin as possible. You want this to be a ribbon of meat. This is another reason you want the meat to cool. If you were to thinly slick hot meat ALL of the juices will completely run out of it. It will be dry and you will be sad.

How to assemble the crostini:

1. Place a thin slice of grilled beef over the bacon horseradish dip dolloped crostini and top with the sautéed onions.
2. Garnish with a sprinkling of chopped chives, if you are feeling fancy.

Grilled Beef Crostini Tips:

• Marinate the meat for a minimum of 2 hours.
• Don’t walk away from the grill when grilling the crostini.
• Allow the steak to cool before slicing.
• Use a generous amount of Heluva Good! Bacon Horseradish Dip on the crostini.
• Serve with rippled chips and the extra dip.

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Yield: 12

Grilled Beef Crostini with Bacon Horseradish Dip

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This super easy, step by step recipe for grilled beef crostini with bacon horseradish dip is a delicious twist on a classic flavor combination. This appetizer is perfect for every entertaining occasion from fourth of July, tailgating, holiday parties and New Years Eve celebrations. Your guests will be asking you for the recipe!

Prep Time 2 hours

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 2 hours 20 minutes

Ingredients

• 1 lb. Ribeye steak, trimmed
• 1/4 Cup Worcestershire Sauce
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Cup Balsamic Vinegar
• 2 Teaspoons Sugar
• 1/4 Teaspoon Red Pepper Flake
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Large Red Onion, sliced thinly
• 2 Tablespoons Butter or Bacon Fat
• 1 Tub Heluva Good! Dip, Bacon Horseradish
• 1 Baguette, Sliced

Instructions

How to marinade the beef:

1. Combine all the marinade ingredients along with the beef in a gallon sized zip top bag.
2. Seal the zip top bag, removing as much air as possible, allowing the marinade to have as much contact with the meat a possible.
3. Chill in the refrigerator for a minimum of two hours. Over night is best but give the meat at least two hours to marinate in the delicious flavor profile.

How to prepare the onions:

1. Thinly slice a red onion into slivers. 
2. Over medium to medium high heat, sauté the onions until they are caramelized in color. If you happen to have rendered bacon fat use that as the sautéing fat. 
3. But if you don't have bacon fat, butter or olive oil will work as a perfect substitute.

How to grill the baguette slices:

1. Slice a fresh baguette thickly and grill over a medium hot grill.
2. Don't walk away or answer the phone. Don't check Facebook or walk the dog.
3. Grilling should take about five minutes total.

How to prepare the beef:

1. Over high heat, grill your marinated rib eye to medium. Get some good grill marks for color and flavor and don't over cook it.
2. Allow to rest on a cutting board until it is cooled, almost completely. If you cut the meat while it is still hot, all the juices and flavors will run out of the meat an onto your cutting board.
3. Using a long cerated knife, slice the steak as thin as possible. You want this to be a ribbon of meat. This is another reason you want the meat to cool. If you were to thinly slick hot meat ALL of the juices will completely run out of it. It will be dry and you will be sad.

Notes

Beef cooking tips:

• Marinate the meat for a minimum of 2 hours.
• Don't walk away from the grill when grilling the crostini.
• Allow the steak to cool before slicing.
• Use a generous amount of Heluva Good! Bacon Horseradish Dip on the crostini.
• Serve with rippled chips and the extra dip.

Onion cooking tips:

• Don't cut the onions paper thin as they will basically dissolve into an onion past as your caramelize them.
• Instead, slice them so they will have a bit of a bite to them after sautéing.
• If you don't have a red onion on hand a white or yellow onion will work as a good substitute. I happen to love a red onion for this recipe but would happily substitute in another onion if I was out of red onions.

Nutrition Information:

Yield:

6

Serving Size:

2
Amount Per Serving:Calories: 542Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 78mgSodium: 850mgCarbohydrates: 35gFiber: 1gSugar: 7gProtein: 27g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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