Steak Crostini with Avocado-Horseradish Mayonnaise

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.

Yield: 12 servings (serving size: 1 baguette slice, about 2 thin slices steak, and 2 teaspoons spread)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Protein: 5.2g
  • Carbohydrate: 6.2g
  • Cholesterol: 7mg
  • Iron: 0.6mg
  • Sodium: 216mg
  • Calories from fat: 49%
  • Fiber: 0.8g
  • Calcium: 13mg


  • 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)


  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. 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.
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