Steak Bites on Garlic Bread with Horseradish Cream Sauce

This is a fairly easy recipe that looks like an elevated appetizer. This recipe uses Petite Sirloin Steaks which are an affordable and delicious cut of beef when prepared correctly. This a great appetizer for any holiday party or get together. The rest of the recipe requires simple ingredients like French bread, butter, salt and pepper, and has an optional horseradish cream sauce for the finisging touch.

1 lb sirloin steaks
1 French baguette
1 stick butter
Worcestershire sauce
sea salt
black pepper, freshly ground
garlic powder
dried parsley

Horseradish Cream Sauce:
¾ cup sour cream
fresh horseradish

Remove steaks from package and pat dry. Place on a plate and season very well on both sides with salt and pepper. Then let the meat rest on the counter for at least 30 minutes.

Add 3 Tbsp. 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 5-6 minutes. My steaks were about 1" 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 5-6 minutes. Then 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 thick slices, a little less than 1" 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 and horseradish to taste 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, green onions, steak sauce or béarnaise sauce.

Makes 12-15 appetizers.