I went out to dinner last night and had a great ribeye steak. It was huge, so course, I took home a doggy bag. The only problem with leftover steak is there isn't very much of it , but I had enough to slice it up and make myself a snack!
Here's what I came up with:
ROSEMARY RIBEYE CROSTINI
Thinly Sliced Rare Ribeye
Small Baguette Slices, Lightly Toasted
1/ 3 C. Sour Cream
1 Tsp. Horseradish Sauce
1 Tsp. Fresh Rosemary, Chopped
Sea Salt and White Pepper; to taste
Clove of Garlic, Peeled
Tbsp. Steak Sauce
Few Sprigs of Fresh Rosemary
Toast some baguette slices in the oven until lightly browned.
Slice your steak fairly thin, set aside.
Combine the sour cream, horseradish, chopped rosemary, salt and pepper in a small bowl, set aside.
When the baguettes are toasted, remove from the oven and rub the top quickly with a clove of garlic.
Top each baguette with a few slices of the ribeye, then place back in the oven for a few minutes to warm the steak.
Top each crostini with a dollop of the sour cream mixture.
Place the crostini on your serving plate, add a streak of some steak sauce for dipping, then garnish with a few sprigs of fresh rosemary.
It's like a steak sandwich, only classier!