Steak and Horseradish Havarti Crostini

15 crostini
Cook Time
Total Time


  • 4 small sirloin steaks
  • 2 pinches coarse salt
  • 1 tablespoon used coffee grounds
  • 1/2 teaspoon cayenne pepper
  • 1 baguette, sliced diagonally into about 15 1/4” slices
  • 2 tablespoons extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1 cup arugula
  • 1 wedge (6 oz) Roth Horseradish Havarti cheese, cut into 15 slices


  1. Sprinkle each steak with salt on both sides. Gently press the coffee grounds, brown sugar and cayenne pepper into both sides of the steak. Place in a large ziplock bag and marinate in the refrigerator for at least 2 hours.
  2. Preheat oven to 350 degrees F.
  3. Arrange the baguette slices on a large rimmed baking sheet. Brush each slice with olive oil, and season with a pinch of garlic powder and coarse salt. Bake for 10 minutes.
  4. Heat 1 tablespoon olive oil to a large pan. Sear the steak on both sides for 4 minutes each. Remove from the pan and cover on a plate, resting for 10 minutes. Thinly slice the steak against the grain.
  5. Arrange a few leaves of arugula on each toasted baguette slice, followed by two slices of steak, and a slice of Roth Horseradish Havarti cheese. Bake the crostini for another 5-10 minutes, until the cheese is melted. Garnish with extra arugula leaves and serve immediately.