Garlic Bread Steak Bites With Horseradish Cream
Garlic Bread Steak Bites With Horseradish Cream
Garlic Bread Steak Bites With Horseradish Cream is an elevated appetizer that is crazy easy to make. Made with sirloin steak, french bread, butter and simple seasonings you likely have on hand, this appetizer comes together with no stress. These steak bites are perfect for the upcoming holiday season as they offer something special without breaking the bank. The full, printable recipe is below, but I will go over a few tips before the recipe is shared.
I made my garlic bread in the air fryer. I find that these bread bites come out much better and crispier in the air fryer then in the oven. To me the air fryer creates the perfect taste and texture. This is also a great option for a holiday appetizer when your oven is being used to prepare main meal items. My air fryer is on the small side, so I work on these in batches. All air fryers are different, so check your own time and temperature. Mine cooked at 360 degrees for about 6 minutes or so.
The horseradish cream in this recipe is super simple to make, but remember that it is optional. A great option is to serve this on the side if you aren’t sure everyone is a fan of horseradish. By mixing the horseradish with sour cream, it cools the bite of the horseradish. I get my horseradish at a Polish grocery store, but you can find it in most grocery stores . It is usually in the mustard aisle. It is also better to add the horseradish a little at a time, taste and add more if you like. Click here to see one of my favorite brands of horseradish.
Petite Sirloin Steaks
I grab these petite sirloin steaks from Aldi. You get three decent sized cuts of sirloin and it is under ten dollars. This amount will make a lot of steak bites. These cuts are about an inch thick in this package and that is perfect for the cook time I list in my recipe for coming out perfectly done.
Don’t Overcook The Steak
Sirloin is a more affordable cut of steak that is very delicious when cooked properly. This cut of meat is best cooked medium rare to medium. The picture above looks a lot more red then it was in real life, but I advise you to make sure this meat is cooked to slightly pink (not bloody) so that it remains tender when you bite into it.
You can cook these steaks ahead of time and slice them the say you make the appetizer. This steak is actually very delicious served cold and sliced thin on the warm garlic bread. If you must reheat it, follow the directions in the written recipe, don’t overcook the meat when reheating and make sure to let the meat rest again before cutting.
The Full Printable Recipe Is Below
- 1 lb of Sirloin Steaks
- *I buy the petite sirloin steaks from Aldi that come three to a package for under $10
- 1 long loaf of French Baguette or French Bread
- 1 Stick of Butter
- Worcestershire Sauce
- Salt and Pepper
- Garlic Powder
- Dried Parsley
- *Optional Horseradish Cream Sauce*
- 3/4 cup of sour cream
- Fresh Horseradish To Taste
- Remove steaks from package and pat dry. Place on a plate and season very well on both sides with salt and pepper. Kosher salt and cracked black pepper is best. Then let the meat rest on the counter for at least 30 minutes.
- Add 3 tablespoons of the butter to a heavy skillet. Let the butter melt and let the skillet get very hot, but not smoking.
- Add the steaks to the skillet and let them cook for about 5 to 6 minutes. My steaks were about 1 inch thick. If your steaks are thicker or thinner, adjust the cook time to less or more. Flip the steaks only one time, and let the other side cook for about 5 to 6 minutes. The turn off heat and let the steaks rest in the pan for five minutes, then put on cutting board, cover loosely with foil and let rest ten minutes.
- In the meantime, slice your french bread into thicker slices, a little less than 1 inch thick. Soften your butter if it is not soft and spread each slice with butter, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
- I placed my bread slices in my air fryer for 5 minutes at 360 degrees. They can also be baked in the oven until crispy. Whichever way you cook your bread keep an eye on them so they don't get too well done.
- Slice your steak across the grain (cut across the short side and down the whole length) Slice the steak into thin slices. I then sprinkle all the slices with a little Worcestershire sauce. *You can make the steak a day ahead of time and slice it the day you serve this appetizer. The steak can be served cold on the warm bread or you can reheat the steak in a hot skillet for a few minutes and then be sure to let it rest again before slicing.
- If you choose to make the horseradish cream, combine your sour cream, horseradish to taste, salt, pepper, and garlic powder, parsley and stir until smooth.
- Lay your steak slices across each slice of bread (2 slices of steak on each bread) top with the horseradish cream and another sprinkle of black pepper.
- You can also garnish with sliced chives or green onions.
*Other optional toppings are bleu cheese, green onions, steak sauce or béarnaise sauce. You can also serve them plain and offer the sauces and toppings on the side for guests to add themselves.
Another great recipe for the holidays are my Mushroom Cheeseburger Stuffed Mushrooms. Give them a try!