I love this simple small bite that I have served at many parties. There is something comforting about taking a bite out of a crunchy savory toast with the creamy tangy artichoke pesto along with the steak and the finish of the horseradish cream. It’s a mini open faced steak sandwich, so it’s definitely time to celebrate this at your parties.
Ingredients
1 package of sliced cocktail rye, approximately 45 slices
Olive oil spray
2 8 oz. boneless steaks, like New York or London broil
2 teaspoons of vegetable oil
Kosher salt and course ground black pepper
1 7 oz. container of fresh pesto in your grocers refrigerated section
1 14 oz. can of artichoke hearts in water, drained well
Zest and juice of 1 lemon
Cream style horseradish
Cut chives for garnish
Directions
- Preheat the oven to 375 degrees F and place the cocktail rye onto a cookie sheet and spray generously with olive oil cooking spray and bake for 8 to 10 minutes or until golden brown and crisp, take out and let cool
- Season the steaks on each side with salt and pepper, pour the vegetable oil into the frying pan or grill pan over medium heat, cook the steaks for approximately 3 minutes on each side for medium rare, set aside to let cool
- In a work bowl of a food processer, add the artichoke hearts, lemon zest and lemon juice and pulse a couple of times, stir in the pesto
- Slice the steak thinly and cut into small squares, spoon a small amount of pesto mixture on each toast, top with a piece of steak, drizzle a small amount of cream style horseradish and sprinkle with cut chives and serve.
Notes:
Both the steaks and the pesto can be made a day ahead
Makes about 45 toasts, use any remainder of the pesto for a sandwich spread
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