• Take the steak out of the refrigerator. Pat steak dry with a paper towel. Season the steak with salt and pepper on both sides and let rest and come to room temperature.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Bake the bread

• Brush olive oil evenly over the baguette slices. You may need more than 2 tablespoons but be sure not to totally soak the slices; you just want to brush an even layer on top of one side.
• Place the baguette slices onto the prepared baking sheet and bake for 10 minutes, flipping bread slices over halfway through the cooking time.

Make the cheese spread

• In a medium bowl, combine the goat cheese, horseradish, Italian seasoning, salt, and pepper with a fork or whisk until well combined. Set aside.

Cook the steak

• Add olive oil to a cast iron skillet over medium-high heat.
• Once the oil is hot, add the seasoned steak. Cook on one side for about 2-3 minutes, until the steak easily lifts off of the pan.
• Flip steak over and cook for another 2 minutes or so, just until a meat thermometer inserted into the center of the steak reads an internal temperature of 125-130°F for medium rare or 130-140°F for medium.
• Remove the steak from the heat and rest for 10 minutes before slicing into very thin slices.

Assemble the crostini

• Spread goat cheese spread mixture evenly over each crostini.
• Top with 2-3 slices of steak.
• Sprinkle basil strips over each.
• Drizzle balsamic glaze over each crostini, if desired.