Name: Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini
Yield: Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches
Ingredients: 3 cloves garlic, crushed; 1/2 teaspoon hot red pepper flakes; 1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer); 1 tablespoon minced fresh rosemary leaves; 1/3 cup olive oil; 2 pounds London broil (top sirloin), cut 1 1/2 inches thick; 2 teaspoons kosher salt; Grilled Garlic Crostini; Horseradish Cream

Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic CrostiniDavid Loftus and Andra Nelki

I purposefully made this beef marinade super powerful. With this hors d'oeuvre, you only end up with a little mouthful and the peppery flavor needs to come through loud and clear. In the catering company, we shave the beef into small pieces which are then piled onto the crostini, so you can easily bite through without too much effort.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.