Bruschetta Steak
I’m a big fan of a classic bruschetta. It’s refreshing and the the perfect example of something so simple tasting so great. I have to admit that I like my bruschetta topping with some pre-shredded Parmesan cheese. There’s something about the texture of it with the fresh ingredients and the crispy bread that just works. Don’t ask me why. It’s a must-have ingredient in my opinion. Anyhow, I’m digressing. I love bruschetta and a grilled steak every now and then and so I wanted to combine the two together the bring you this perfect quick and easy summer meal. Just 30 minutes and you can have a tasty meal on the table without feeling too heavy. This one is a keeper for sure.
You want to serve this Bruschetta Steak as soon as you assemble it because you don’t want the bread to get too soggy. So if you plan on making this ahead of time, I would suggest keeping everything separate until ready to assemble and serve.
Bruschetta Steak
Equipment
- Mixing bowl
- Grill or grill pan
Ingredients
- 3 ripe medium tomatoes diced
- 4 garlic cloves 2 crushed and 2 cut in half
- 1/3 cup fresh basil leaves sliced
- 1/3 cup shredded Parmesan
- 1/2 cup olive oil divided
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes divided
- Kosher salt and coarse black pepper
- 1 teaspoon granulated garlic
- 2 pounds flat iron steak
- 1/2 baguette sliced
Instructions
- In a large bowl, toss together the tomatoes, crushed garlic, basil, Parmesan, 1/4 cup of the olive oil, balsamic vinegar, 1/4 teaspoon of the crushed red pepper flakes and a large pinch of salt and pepper until well combined. Cover and set aside.
- In a separate bowl, rub the steak with 2 tablespoons olive oil, the remaining 1/4 teaspoon crushed red pepper flakes, granulated garlic and a large pinch of salt and black pepper. Set aside.
- Heat a large stovetop grill pan over medium-high heat. Drizzle the bread slices with the remaining 2 tablespoons olive oil. Place on the hot grill single layer and cook until slightly charred on both sides. Transfer to a plate and then while still warm, rub each piece liberally with the remaining garlic cloves to infuse as much garlic flavor as possible. Set aside.
- Add the steak to the hot grill pan and cook for 3 to 4 minutes per side for medium rare, or until your desired degree of doneness is reached. Transfer to a cutting board and allow to rest for at least 10 minutes. Thinly slice against the grain.
- To assemble, arrange the grilled bread pieces on a serving platter. Top with the sliced steak and all of it’s juices. Then top with the bruschetta topping. Season with a tiny bit of salt and black pepper and serve immediately. Enjoy!
