A simple and elegant steak appetizer served with a creamy horseradish sauce and crumbled blue cheese. Yes, finger foods can be as easy as putting a slice of steak on a piece of bread. It’s a bite bursting with flavor and texture that is incredibly easy to build, especially for a crowd. Serve your guests in style with this classic party pleaser.

Start with a good lean cut of steak, like sirloin or flank. These steaks don’t have to break the bank, and only have to be prepared well. The keys to preparing a steak well come in three steps. Season with salt and pepper, sear in a piping hot pan, and let it rest before slicing. Keep these keys in mind to better your steak game, and over time, you will master it.

Let’s have a moment for the crostini. Crostini is a thinly sliced piece of bread that you crisp up with a drizzle of oil. The crostini should be seasoned and baked until a very pale golden brown. DO NOT overbake your crostini. It will end up being too crunchy and, for lack of a better term, teeth-shattering. Good crostini should have a slight chew to the center with a light crisp to the outside.

Once the crostini is baked and the steak is cooked, let’s slice it! If you nailed the steak sear, you should have developed this full coverage crust on one side of the steak. We want to highlight that by slicing the steak on a bias. This way, you not only get a crusty piece in each bite, but you’re cutting against the grain. Let’s assemble!

I prefer to top my crostini directly with my slice of steak so the bread absorbs any juices dripping from the meat. It also prevents the crostini from getting soggy from the horseradish. Top each slice with a light spoonful of horseradish sauce, crumbles of blue cheese, and freshly chopped chives.

Prep these a day in advance for easy finger food service. These toasts can be served hot, warm, or even cold, sometimes even better cold. It’s a hearty appetizer your guests will be praising you for making. Show off your steak cooking skills with this one!