Prepare the steak first. I recommend using prime steak cuts such as ribeye or filet mignon; if the steak isn't soft enough, it will be harder to enjoy. Once the steak is done, allow it to rest for 5 minutes. Using a sharp knife, cut away any fatty pieces and cut the steak into small, thin pieces that fit easily on top of the bread.

Prepare the baguette. While the steak is resting, it's the perfect time to prepare the crostini. Brush the sliced bread lightly with olive oil and toast until golden brown. Add the guacamole. You can make a batch of homemade guacamole using my recipe in the post above or use store-bought. Both are great options!

Top each crostini with the sliced steak. Add the garnishes! I like to drizzle my favorite steak sauce over the top of each steak crostini and add a tiny dollop of crème fraiche. You can also add micro greens. Enjoy it warm! This appetizer is best served warm. If needed, keep it warm in the oven until you're ready to enjoy!