Steak and Horseradish Havarti Crostini

Want to hear a funny story?

Funny like ha ha.

Of course you do.

I totally posted the wrong blog post yesterday. COMPLETE WRONG BLOG POST. And I didn’t even notice it for like, almost four hours! I posted an old summer post – zucchini crostini. WHICH YOU CAN SEE HOW I MADE THE MISTAKE. I was supposed to post Steak and Horseradish Crostini. Not the zucchini. The steak.

Hahahah! Ha h hah ah ah! Ha a hghaha. Ha?

I’m losing my mind.

Guys, the colors are the same! And it’s CROSTINI. And in my defense, I shot this recipe back in October, so when I went to grab it, the zucchini post caught my eye, and boom. Posted it. Except I kept thinking, “Gah I feel like I shot this recipe months ago.”

UM THAT’S BECAUSE IT WAS JULY, BEV.

Hahhahahahahah!  hah a ha hah ah a h. Ha?

But guess what. All is well and I’m going to have my head checked later, and we’re fine and THAT IS HORSERADISH HAVARTI you’re looking at.

Roth makes it and it is SPICY and creamy and other-worldly.

If you’ve never had horseradish havarti, today is your day, my friend.

Okay, I know this steak looks weird. That’s because I marinated it in brown sugar and COFFEE grounds and salt and a bit of cayenne. Just a pinch. A peench. My sister says peench. “Just throw in a peench,” she says.

So you sear your steak. And maybe pat it dry before it meets the hot skillet. You’ll do a better job than I did.

I posted the wrong blog post yesterday, in case you didn’t know.

Baguette! Slice it up on the diagonal, brush it with extra virgin olive oil, a sprinkle of salt and garlic powder, and bake it for about 10 minutes, just to jump start the toasted glory.

And this is where the magic happens.

It goes – toasted baguette, arugula, thinly sliced steak, and a thick, deliciously spicy slab of horseradish havarti cheese. And maybe a rogue tear drop from your misty eye.

Stick it under the BROILER for a hot sec. Ha! Literally. Maybe 30 hot seconds. But they’ll be hot. Don’t take your eagle eye off it! You want the cheese melted and blistered and warm and straight to your face hole.

Hi, beautiful platter of joy and redemption. Get in my life.

These are DELISH. Bite-sized finger foods that I promise you, if you set out a tray of these at your holiday party, they’ll be GAWN in a flash. Because they are “goooo-huuuuu-huuuud.” <–name that cousin.

You basically need these. That horseradish kick in the pants is SUCH a lovely marriage with the coffee-ish steak. And then the peppery arugula all snuggled in there – it is not messing around. I LOVE these. Tender, crunchy, spicy, cheesy, YAS please.

So glad I found the right blog post! Hahahahah! Ha ha hah sh ahsah .

ha?

I mean look.

STEAK AND HORSERADISH HAVARTI CROSTINI

1 baguette, sliced on the diagonal into 1/4” slices
2 Tbs. extra virgin olive oil
1/2 tsp garlic powder
4 small sirloin steaks
1 Tbs. used coffee grounds
1 Tbs. brown sugar
1 good pinch coarse salt
1/2 tsp cayenne pepper
1 cup arugula
1 (6 oz) block Roth horseradish havarti cheese, cut into 15 slices

Early in the day, marinate the steak! Sprinkle each steak with salt on both sides. Gently press the coffee grounds, brown sugar and cayenne pepper into both sides of the steak. Place in a large baggie and marinate in the fridge for at least 2 hours.

Preheat oven to 350.

Arrange the sliced baguette on a large rimmed baking sheet. Brush each slice with the olive oil, and season with a pinch of garlic powder and coarse salt. Bake for 10 minutes.

Sear the steak in a large pan with a tsp of oil on both sides for 4 minutes each. Remove the meat from the skillet and cover on a plate, resting for 10 minutes. Thinly slice the steak against the grain.

Arrange a few leaves of arugula on each toasted baguette slice, followed by two slices of steak, followed by a slice of havarti cheese. Bake the crostini another 5-10 minutes, until the cheese is melted. Garnish with extra arugula leaves and serve immediately!

Makes 15 crostini.

*Wordpress changed their format, so give me a minute to figure out how to get my recipe card in here! Thank you and goodbye.

Christmas = MADE.

(This post is definitely in partnership with my lover Roth Cheese, but all ramblings and horseradish havarti snarfings are totally my own. We coo?)