Garlic Bread Steak Bites with Horseradish Cream Recipe
Alright, let me tell ya about this dish. It all started one chilly night when I didn’t feel like making a full dinner. There was some steak in the fridge, and honestly, I was just craving garlic bread. And then it hit me—why not combine the two? Plus, horseradish cream is that unexpected kick everyone needs. My partner thought I was mad, but it worked out better than expected (isn’t that always the way?).
Why You’ll Love This Dish
I whip up this meal when I have leftover steak (or when I’m just feeling fancy). My kids devour it like it’s candy, mostly because it’s finger food. And who doesn’t love that? I mean, sure, sometimes the garlic smell lingers, but hey, that’s a small price to pay. Once, I even tried it with a cheese sauce instead of horseradish cream… let’s just say, stick with the horseradish!
What You’ll Need
- 1 pound of steak – I use sirloin, but flank works if you’ve got it.
- 1 loaf of French bread – Sourdough is decent too.
- 5 cloves of garlic, minced – Or more if you’re a garlic fiend like me.
- 4 tablespoons of butter – Salted or unsalted, I’m not too picky.
- 1/2 cup of prepared horseradish – The kind from a jar is fine.
- 1 cup of sour cream – Greek yogurt sometimes sneaks in when I’m out.
- Salt and pepper to taste – Go wild!
Let’s Get Cooking!
- First off, slice that bread. You want it in rounds, about an inch thick or so. This is where I usually sneak a taste, you know, for science.
- Melt the butter in a pan and toss in the garlic. The smell is gonna make your kitchen feel like a cozy Italian bistro.
- Brush the garlic butter over your bread slices and pop them in the oven at 375°F (190°C) until toasty—10 minutes should do it.
- Meanwhile, season that steak like you mean it. Salt, pepper, maybe some paprika if you’re feeling spicy.
- Grill or sear the steak until it’s how you like it. Medium-rare is my choice, but you do you.
- While the steak rests (let it have its beauty nap), mix the horseradish and sour cream. Taste it—add more horseradish if you’re feeling brave.
- Slice the steak into bite-sized pieces. Don’t worry if it looks a bit weird at this stage—it always does!
- Assemble your bites: bread first, then steak, and a dollop of the horseradish cream on top. Voilà!
Good to Know
You might think more garlic is better… learned the hard way that too much can overpower everything else. Also, don’t skip resting the steak. I once did out of impatience, and let’s just say you could bounce a ball off it.
Mix It Up
Once I tried adding caramelized onions, which was a hit. But swapping the garlic butter for olive oil—eh, not so much. Experiment a little; who knows, you might stumble onto something amazing!
Tools and Tricks
No grill? No problem. A good ol’ cast iron skillet works wonders. In fact, I might prefer it. And if you don’t have a garlic press—get one! Or just chop like a mad chef.
Keeping It Fresh
Store any leftovers in an airtight container for up to two days (though honestly, in my house, it never lasts more than a day!). But really, fresher is better.
How to Serve?
Pair with a crisp salad. Or, if we’re being honest, just a cold beer. It’s always a hit at our BBQs. One time, my aunt brought coleslaw, which was surprisingly refreshing alongside.
Lessons Learned
Once I tried rushing the butter melting and burnt it—lesson learned! Patience is key, friends. Also, don’t skip seasoning the steak. Every bite needs that flavor, trust me.
Got Questions?
Can I use a different type of bread? Sure! Brioche can be fun if you’re feeling fancy.
What if I hate horseradish? Then maybe skip this one or try a Dijon mustard cream instead.
How do I know the steak is done? I usually do the finger test—poke it; it should be firm but with some give.
