1 sourdough baguette, sliced
6 oz virgin olive oil
24 oz sirloin steak
1 tablespoon minced rosemary
1 teaspoon red pepper flakes
2 oz horseradish
4 garlic cloves, minced
Brush each side of the bread slices with some oil, put them all on a baking pan, and toast at 350 degrees until starting to brown, turning occasionally. Cut meat into approximately half-inch cubes. Mix 3 oz of the oil with the red pepper and rosemary to make the marinade. Marinate meat for about six hours, chilled. Mix the horseradish and garlic. Place two pieces of meat on each toast piece and top with a small dollop of horseradish.
Makes 30 pieces.