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Keith & Jackie of Superman Cooks
5 from 1 vote
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Appetizer
Servings 10 -12 servings

Ingredients
  

  • 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
  • 1/4 C sugar
  • 1 tsp black peppercorn
  • 1/4 C honey
  • 1 tsp ground ginger
  • 1 Tbsp hard grain mustard
  • ½ C olive oil
  • ½ C soy sauce
  • 1/4 C apple cider vinegar
  • 1 tsp garlic powder
  • 2 green onion
  • 1 lime
  • 2 green onions

Instructions
 

  • 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.