Steak Crostini

This steak crostini recipe was born out of our obsession with bold, unexpected flavors. The inspiration? A trip to Num Pang, a Cambodian sandwich shop in NYC where Jackie first introduced me to the beauty of a banh mi. That mix of savory meat, bright pickled veggies, and spice stayed with me—and it shows up here in appetizer form.

We start with marinated steak, seared until caramelized, layered on crunchy toasted bread, then topped with pickled radishes, carrots, and a drizzle of Gochujang aioli. It’s a little sweet, a little spicy, and completely addictive. If you love our Banh Mi Sandwich or Banh Mi Street Tacos, this steak crostini is your next must-make.

For the marinade:

• STEAK: we like rib eye steak for this recipe
• HONEY: use local honey if you can
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• SOY SAUCE: low sodium soy sauce or tamari
• LIME: juice from lime
• GREEN ONIONS: fresh green onions (scallions)
• GARLIC POWDER: 1 teaspoon garlic powder
• GINGER: we used ground ginger for this recipe. You can also use fresh ginger or ginger paste
• MUSTARD: we like hard grain mustard for this recipe
• VINEGAR: apple cider vinegar or rice vinegar works best

For the pickled veggies:

• VINEGAR: we use rice vinegar for pickling
• SUGAR: granulated sugar adds sweetness
• BLACK PEPPERCORN: black peppercorns add a flavor kick
• RADISHES: fresh radishes, thinly sliced

For the crostini + toppings:

• BAGUETTE: a French baguette yields the best size slices for crostini
• CARROTS: fresh carrots, peeled and shredded
• RED CABBAGE: shredded red cabbage adds color and crunch
• CILANTRO: fresh cilantro

Instructions

1. Make steak marinade: In a mixing bowl, combine honey, olive oil, soy sauce, juice of lime, green onions, 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).
2. Pickle the vegetables: 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.
3. Cook the 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.
4. 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.
5. Serve with a gochujang sauce or your favorite BBQ.

Substitutions and Variations

• Steak: We love ribeye for its marbling and flavor, but flank, skirt, or sirloin also work well—just adjust the cook time.
• Bread: A baguette or crusty French loaf works best to hold the toppings. Ciabatta or sourdough slices also make a great base.
• Spicy aioli alternative: No gochujang on hand? Try mixing mayo with sriracha, sambal oelek, or even a splash of your favorite hot sauce.
• Pickled veggie shortcut: Short on time? You can quick-pickle the radishes in 20–30 minutes with vinegar, sugar, and salt.
• Turn it into dinner: Skip the crostini and pile everything into a bowl with rice or salad greens for a steak banh mi-style bowl

Storage

• STORE steak, pickled veggies, and aioli in separate airtight containers in the fridge for up to 3 days.
• REHEAT steak gently in a skillet or microwave before serving leftovers.
• TOAST fresh bread and build the crostini right before serving.