Bruschetta Steak Food

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

BRUSCHETTA STEAK

Steps:

• Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.

ITALIAN STEAK BRUSCHETTA

Steps:

• Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.

STEAK & STILTON BRUSCHETTA

Steps:

• Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.
• Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
• Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

BRUSCHETTA

Steps:

• In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly. Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread. To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BRUSCHETTA STEAK SANDWICH

Steps:

• Sprinkle steak with half of the salt and pepper.
• Place on greased grill over medium high heat or under broiler.
• Close lid and grill about 4 minutes per side for medium rare or until desired doneness.
• Transfer to cutting board and tent with foil.
• Let stand 5 minutes.
• Thinly slice across the grain.
• In a bowl combine tomatoes, parsley, green onion, garlic, oil, vinegar and remaining salt and pepper.
• Set aside.
• Cut kaiser rolls in half horizontally.
• Place cut side down on grill and toast until golden brown.
• Divide steak, tomato mixture and cheese into each roll.

BRUSCHETTA-TOPPED GRILLED FLANK STEAK

Steps:

• Prepare grill for direct-heat cooking.
• In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
• Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
• Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.

BRUSCHETTA MINUTE STEAK RECIPE

Steps:

• Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, combine tomatoes, peppers and dressing.
• Spoon tomato mixture over steaks; top with stuffing and cheese. Cover.
• Simmer on medium-low heat 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F).

STEAK AND SHIITAKE MUSHROOM BRUSCHETTA CROSTINI APPETIZERS

Steps:

• Remove steak from the fridge and let come to room temp, about 45 minutes
• Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.
• In a small bowl or ramekin combine salt, pepper, and minced onion. Season both sides of the steak with the seasoning.
• Preheat the oven to 400 degrees F.
• Place steaks onto the skillet to sear. Add butter, garlic cloves, and Rosemary. Cook for five minutes Then flip, spoon butter, rosemary, and garlic onto the top of the steak and cook for five more minutes. Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak.
• Cut French baguette bread into ½" thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.
• Meanwhile, roughly chop the shiitake mushrooms, and mince the shallot. Combine in a bowl with the garlic paste, olive oil, and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for five minutes
• Remove the bread from the oven and top each piece with a piece of steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.

GRILLED STEAK BRUSCHETTA

Steps:

• Combine tomatoes, basil and capers together in a bowl. Let set at room temperature for at least 30 minutes.
• When ready, preheat broiler. Place bread slices under the broiler for 1 - 2 minutes or until they start to turn golden. Remove from oven. Rub with garlic clove.
• Place 1 - 2 pieces of thinly sliced steak on top of toasted bread. Spoon tomato mixture over the top.
• Use a vegetable peeler to make parmesan cheese shavings. Place 1 - 2 shavings on top of the tomato mixture. Sprinkle with crushed red peppers if desired and serve.