Ingredients:

  • 1 lb Top Sirloin Steak
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Fresh rosemary, finely minced
  • 2 tbsp Fresh thyme, finely minced
  • 1 tsp Coarse sea salt
  • 1 tsp Freshly cracked black pepper
  • 1 French Baguette, sliced into 1/2-inch rounds
  • 3 cloves Garlic, peeled and halved
  • 3 tbsp Unsalted butter, melted
  • 1/2 cup Greek yogurt
  • 1 tbsp Prepared horseradish
  • 2 tbsp Fresh chives, finely chopped
  • 1 tsp Lemon juice

Instructions:

  1. Pat the sirloin dry and rub with olive oil, sea salt, black pepper, rosemary, and thyme. Sear in a hot skillet over medium-high heat for 3–4 minutes per side until internal temperature reaches 130°F (54°C). Let rest for 10 minutes.
  2. Arrange baguette slices on a baking sheet and brush with melted butter. Bake at 400°F (200°C) for 5–7 minutes. Immediately rub the warm toast with the cut side of raw garlic cloves.
  3. In a small bowl, whisk together the Greek yogurt, prepared horseradish, chopped chives, and lemon juice until smooth.
  4. Thinly slice the rested sirloin against the grain into 24 pieces. Top each crostini with a dollop of herb spread and a ribbon of beef. Garnish with additional herbs if desired.