RECIPE: Steak Crostini with Gorgonzola Horseradish Cream

Heavily season teres major with salt and pepper- sear steak on grill or cast-iron pan until it has reached an internal temperature of 125° F.
Let the steaks rest for 10 minutes- slice thinly.
Preheat oven to 350° F.
Slice baguette into ¼ inch rounds and lay in one layer across a sheet pan.
Drizzle the bread with 2 tb of olive oil and bake for 8-10 minutes, or until bread is toasted and lightly golden.
Dress arugula in a separate bowl with lemon juice, remaining olive oil, and a pinch of salt – reserve.
For the gorgonzola cream, combine all ingredients.
To build, lay 5 pieces of crostini across- spread each crostini with roughly 1 tsp of gorgonzola cream sauce- divide 4 oz. of the thinly sliced steak between the dressed crostini, then top with a pinch of dressed arugula and crispy onions.
Garnish with freshly ground pepper and a drizzle of olive oil.