Steak Crostini with Avocado-Horseradish Mayonnaise

Steak Crostini With Avocado-Horseradish Mayonnaise Recipe
Oxmoor House
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.


12 servings (serving size: 1 baguette slice, about 2 thin slices steak, and 2 teaspoons spread)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 13 Minutes
Other: 35 Minutes

Nutritional 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


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)


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

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

Prepare grill.

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. 5. 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,

Oxmoor House

January 2008
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