• Home
  • Meet Sarah Mock & Savoring The Good
  • Media Kit
  • Privacy Policy
  • Accessibility
  • Nav Social Menu

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Savoring The Good

Savoring The Good

  • Recipe Index
    • Easter Recipes
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Drinks – Non Alcoholic
    • Food Tips
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
  • Movies
Home » All Recipes » Appetizer Recipe » Grilled Beef Crostini Recipe

October 2, 2019 · Last Modified: February 9, 2021

Grilled Beef Crostini Recipe

Appetizer Recipe, Beef Recipes

1001shares
  • Facebook
Skip To Recipe Print 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. 

grilled beef crostini photo for pinterest

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

beef marinating in a zip top bag before grilling

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. 

sauté red onions in a cast iron pan

How to prepare the onions:

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

grilled baguette slices on a grill

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.

heluva good dip on a baguette slice

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!

sliced grilled beef for the appetizer

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.

multiple grilled beef crostini appetizers on a wooden serving board

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.

Pin This To Pinterest:

This super easy, step by step appetizer recipe for Grilled Beef Crostini with Bacon Horseradish Dip is a delicious twist on a classic flavor combination. This beef crostini appetizer is perfect for every entertaining occasion from fourth of July, tailgating, holiday parties and New Years Eve celebrations.

Grilled Beef Crostini with Bacon Horseradish Dip

Savoring The Good, LLC
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!
5 from 2 votes
Print Recipe
Prep Time 2 hrs
Cook Time 15 mins
Additional Time 5 mins
Total Time 2 hrs 20 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Appetizer Recipe
Cuisine American
Servings 12
Calories 542 kcal

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:

  • Combine all the marinade ingredients along with the beef in a gallon sized zip top bag.
  • Seal the zip top bag, removing as much air as possible, allowing the marinade to have as much contact with the meat a possible.
  • 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:

  • Thinly slice a red onion into slivers. 
  • 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. 
  • But if you don't have bacon fat, butter or olive oil will work as a perfect substitute.

How to grill the baguette slices:

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

How to prepare the beef:

  • 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.
  • 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.
  • 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

Serving: 2gCalories: 542kcalCarbohydrates: 35gProtein: 27gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 19gCholesterol: 78mgSodium: 850mgFiber: 1gSugar: 7g
Tried this recipe?Let us know how it was!
Published July 2, 2017

About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

Previous Post: « Splitsville Orlando. Sushi, Pizza, Cocktails and Bowling!
Next Post: Crab Caprese Salad Recipe »

Primary Sidebar

Sarah Mock of savoringthegood.com headshot 2018

Meet Sarah

A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

[email protected]

Search here…

Footer

Savor The Good in your life: Food. Family. Fun.

Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.
Copyright Savoring The Good, LLC © 2021