Grilled Sirloin Crostini with Wasabi Sour Cream
  • 30 to 35 minutes
  • Makes 24 appetizer servings
  • Appetizer

Grilled Sirloin Crostini with Wasabi Sour Cream

Check out this garlic bread crostini packed full of flavor as it's topped with grilled sirloin steak and a zippy, refreshing wasabi cream sauce.


  • 2 pounds beef Top Sirloin Steak, cut 1 inch thick
  • 1 teaspoon pepper
Garlic Bread:
  • 6 tablespoons butter, melted
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic salt
  • 1 (12-inch) baguette, cut into 24 (1/2-inch thick) slices
Wasabi Sour Cream:
  • 1 container (8 ounces) dairy sour cream
  • 1 tablespoon prepared wasabi paste


  1. Press pepper onto beef Top Sirloin Steak. Place steak on grid over medium, ash-covered coals. Grill, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally.

  2. Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While steak is standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.

  3. Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use.

  4. Carve steak into 1/4 inch thick slices and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.