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Steak Crostini with Avocado-Horseradish Mayonnaise

Oxmoor House
Prep time 12 mins
Cook time 13 mins
Other time 35 mins
Yield 12 servings (serving size: 1 baguette slice, about 2 thin slices steak, and 2 teaspoons spread)
For an appetizer that tastes just as good as it looks, this steak crostini is a definite must-serve. The grilled flank steak pairs beautifully with the avocado and wasabi spread. Add a sprig of oregano on top and you’ll get a pop of color and a pretty presentation.


  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound flank steak
  • 1 ripe peeled avocado, seeded
  • 3/4 teaspoon wasabi ( Japanese horseradish)
  • 1 teaspoon lime juice
  • 1 garlic clove, crushed
  • 3 tablespoons fat-free mayonnaise
  • Cooking spray
  • 12 (1/2-inch-thick) slices diagonally cut French baguette, toasted
  • Oregano sprigs (optional)

Nutrition Information

  • calories 79
  • fat 4.3 g
  • satfat 0.9 g
  • protein 5.2 g
  • carbohydrate 6.2 g
  • cholesterol 7 mg
  • iron 0.6 mg
  • sodium 216 mg
  • caloriesfromfat 49 %
  • fiber 0.8 g
  • calcium 13 mg

How to Make It

  1. Combine dried oregano, 1/2 teaspoon salt, and pepper in a small bowl; rub evenly over flank steak. Let stand 30 minutes.

  2. Combine avocado and next 3 ingredients in a food processor; process until smooth. Add remaining 1/4 teaspoon salt and mayonnaise; pulse until blended.

  3. Prepare grill.

  4. Place steak on grill rack coated with cooking spray; cover and grill 8 to 10 minutes or until desired degree of doneness, turning occasionally. Remove steak from grill, and let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak slices on toasted baguette pieces; top each with 2 teaspoons avocado spread. Reserve remaining spread for another use. Garnish with oregano sprigs, if desired.

Oxmoor House Healthy Eating Collection