Garlic & Herb Steak Crostini

Caramelized Onions

1. 1

   Heat a drizzle of olive oil in a skillet over medium‑low heat, add the sliced onion, season with SPG rub, drizzle with honey, and stir every few minutes until the onions are nicely caramelized.

2. 2

   Garlic & Herb Compound Butter: Combine softened butter, minced garlic, chopped parsley, and 1 tbsp SPG rub until well mixed; set aside.

Creamy Horseradish Sauce

3. 3

   In a bowl, whisk together sour cream, avocado mayo, apple cider vinegar, minced garlic, chopped chives, prepared horseradish, and season with salt and pepper to taste; set aside.

4. 4

   Pat the steaks dry with paper towels, coat them with olive oil, and season generously on all sides with SPG rub.

5. 5

   Drizzle the baguette slices with olive oil and set aside.

6. 6

   Grill the steaks over medium‑high heat for about 4‑6 minutes per side, or until desired doneness (about 130°F for medium‑rare); let the steaks rest for 8‑10 minutes.

7. 7

   Place the bread on the grill and toast until golden brown on both sides.

8. 8

   Thinly slice the rested steaks, top each toasted baguette slice with a slice of steak, a spoonful of compound butter, a bit of caramelized onion, and a drizzle of horseradish sauce; garnish with chopped chives and serve.