Cambodian-Inspired Steak Crostini is a deliciously unique appetizer packed with complex flavor.
This dish is inspired by a Cambodian sandwich shop, Num Pang, that Jackie took me to in the city. She introduced me to Banh Mi sandwiches, which are utterly delicious and have changed my life. So when Cavit Wines asked us to create a sharable appetizer that would pair with the rich, bold flavors of their Red Blend, the idea of Cambodian came to mind. I wanted to make a dish that captured the essence of my favorite sandwich.
With all the great sporting events coming up, we were looking to make an appetizer that would be unique and ideal for a family tailgate. What makes this dish great is the complexity of flavors, yet ease in preparation. It starts with an Asian marinade on a rib eye steak. This produces a sweet, caramelized coating after it is seared in a hot skillet. It is then complemented by the pickled radishes and sweetness of carrots and cabbage.
Fresh ingredients are truly the key to this recipe. While radishes have a little too much “bite” for some, pickling them turns them into a delightful and integral component to this dish. I found myself making three batches because I could not stop snacking on them while preparing this plate. And the crunchy sliced French bread is the perfect pallet to bring the flavors together. After a few samplings, Jackie and I both felt that a simple Gochujang Aioli drizzled on top of the steak crostini took this to another level.
Honestly, Jacking and I found ourselves eating so much of this that we ruined our dinner plans for the evening. But we didn’t mind. We just savored the flavors of our new favorite appetizer with the delicious Cavit wine, and enjoyed a great evening in. If you are looking for a crowd pleasing appetizer or a delicious light meal, look no further than this Cambodian-Inspired Steak Crostini. This post is sponsored by our friends at Cavit Wines. All opinions are our own.
- 8 oz rib eye steak
- French baguette
- 1 C thinly sliced radishes
- ½ C shredded carrots
- ½ C shredded red cabbage
- 1 bunch cilantro
- ½ C rice vinegar
- ¼ C sugar
- 1 tsp black peppercorn
- ¼ C honey
- 1 tsp ground ginger
- 1 Tbsp hard grain mustard
- ½ C olive oil
- ½ C soy sauce
- ¼ C apple cider vinegar
- 1 tsp garlic powder
- 2 green onion
- 1 lime
- 2 green onions
- In a mixing bowl, combine honey, olive oil, soy sauce, garlic powder, ginger, mustard and cider vinegar.
- Whisk together and add to ziplock bag along with ribeye steak.
- Refrigerate to marinate for at least an hour (or overnight).
- In a sauté pan over medium heat, combine rice vinegar, sugar, peppercorns along with ½ c water and cook for 3 minutes.
- Remove from heat and add thinly sliced radishes and allow to cool to room temperature.
- To cook steak, heat skillet over high heat and cook in skillet for 3 minutes on each side.
- Remove from heat and allow to set for 5-6 minutes.
- To assemble:
- Slice baguette into ¼ in slices, place on baking sheet and toast in oven for 5 minutes under broiler.
- Remove and top with shredded cabbage, shredded carrots and sliced radishes, then fresh cilantro.
- Slice steak on the bias as thinly as possible and top each crostini with a few slices.
- Serve with a gochujang sauce or your favorite BBQ.