Steak crostini cooked on the Traeger Pro 22 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Steak Crostini With Onion Jam And Horseradish Cream On The Traeger Pro 22 Wood Pellet Grill

Little bites of steak packed with flavour; ideal for a party or a starter

This steak recipe is a really cost effective way of using a sirloin steak and makes a great appetiser while your guests are waiting for the main meat to grill. It also makes a perfect supper dish over Christmas for when you can’t bear the thought of any more turkey.



  • sirloin steak
  • onion jam
  • baguette
  • butter

Horseradish cream:

  • ½ cup double cream; whisked until thick
  • ½ cup crème fraiche
  • ½ cup horseradish sauce
  • 1tbsp lemon juice
  • sea salt
  • ground black pepper

Combine all the ingredients for the horseradish cream; this is much smoother and creamier than just having horseradish on its own.

Pre-heat the Traeger to 230C and cook the steak to about 53 – 55C, which will give you medium rare, then let it rest for 5 – 10 minutes before cutting into wafer thin slices.

Slice the baguette into ¾” slices and toast on both sides, butter one side and add a spoonful of onion jam. Top with a slice of steak and a small spoon of the horseradish cream.