Steak Toast with Horseradish Aioli & Chives
Steak Toast with Horseradish Aioli & Chives
Sometimes you just want a steak dinner for lunch…right?! Here is my Hanger Steak Toast with Horseradish Aioli & Chives. It’s essentially an open face steak sammie and it is so so delicious. I personally would cook a hanger steak and get a few days worth of lunches out of it! But I also think this recipe is a crowd pleaser and a super easy idea for if you’re hosting friends for brunch or lunch.
Serves: 4 people
Active time: 10 minutes
Total Time: 20 minutes
Level of Difficulty: Easy
Ingredients:
1 pound hanger cut steak
Kosher salt and freshly ground black pepper
4 1-inch thick slices sourdough or country-style bread
¼ cup extra-virgin olive oil, plus more for drizzling
2 small cloves garlic, peeled
1/2 cup mayo
1 tablespoon prepared horseradish
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon dijon mustard
1 bunch chives, finely chopped, for garnish
Flaky salt (such as Maldon or Jacobson), for garnish
Method:
At least 20 minutes to 1 hour before cooking, remove steak from the refrigerator, pat dry, and season with kosher salt. Preheat the oven to broil. Place bread slices onto a rimmed baking sheet. Drizzle ¼ cup olive oil over the bread slices and toast until golden, about 2 minutes per side. Remove the bread from the oven, rub with garlic cloves, season with salt and set aside.
Meanwhile, sear the steak. Heat a large cast iron skillet over medium-high heat until smoking. Rub 2 tablespoons of oil all over the steak and cook, turning occasionally, until the center reaches 130 degrees F for medium-rare, about 10 minutes. Transfer to a cutting board to rest, loosely tent with foil, for about 12-15 minutes.
Combine mayo, horseradish, lemon juice, dijon, ½ teaspoon salt and a few cranks of freshly ground black pepper in a bowl. Spread onto the tops of the toasted spread.
Slice the steak against the grain, divide amongst the toasts. Top with chives, flaky salt, freshly ground pepper, and enjoy!