Tamari-Marinated Skirt Steak Crostini with Creamy Horseradish Sauce
8
Product(s) Used
Special Diet
Gluten-Free, Soy FreeCourse
Appetizer, Dips & SnacksMain Ingredient
BeefOccasion
Entertaining, HolidaysIngredients
- 1 1/4 pounds skirt steak
- 1/4 cup SAN-J Tamari or SAN-J No Soy Tamari
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic finely minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon freshly ground black pepper
- 1 gluten-free baguette about 10 ounces
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish or more to taste
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
- Additional finely cut fresh chives for garnish
Directions
- Place the skirt steak in a resealable bag or shallow dish.
- Whisk together the SAN-J Tamari, olive oil, honey, rice vinegar, sesame oil, garlic, ginger and black pepper. Pour over the steak, cover and refrigerate for 1 to 2 hours, turning once.
- Whisk together the sour cream, mayonnaise, horseradish, Dijon, lemon juice and black pepper. Stir in the chopped chives. Cover and refrigerate.
- Preheat the oven to 400°F. Slice the gluten-free baguette into about 32 slices. Arrange on a baking sheet, brush with olive oil and season with salt. Bake for 7 to 9 minutes, turning halfway, until crisp and lightly golden.
- Remove the steak from the marinade and pat dry. Heat a large cast-iron skillet or grill pan over high heat.
- Cook the steak for about 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and rest for 5 to 10 minutes.
- Slice the steak very thinly against the grain.
- Place about 1 teaspoon horseradish sauce on each crostini and top with a slice of steak.
- Finish with finely cut fresh chives and serve immediately
Makes 32 crostini
