BRUSCHETTA STEAK
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. -Kristy Still, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280 calories, Fat 19g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN STEAK BRUSCHETTA
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
STEAK & STILTON BRUSCHETTA
These open steak sandwiches are ready in a flash and make for a substantial and easy meal
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 529 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.69 milligram of sodium
PEAR AND STILTON BRUSCHETTA
Ideal christmas party snack full of rich flavours. If you cannot get rocket infused oil normal olive or basil infused olive make good subs.
Provided by PinkCherryBlossom
Categories Cheese
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 200°C.
- Place bread on a baking sheet and drizzle with olive oil. Bake for 10 mins turning halfway through. Leave to cool.
- Slice pears in half again and toss pears in lemon juice.
- Build the canapes by starting with a slice of bread then a slice of pear and top with the cheese.
- Put back in the oven for another 15 mins until stilton is browned and bubbly.
- Top with rocket and serve.
- As an optional extra walnuts can be added in step 4.
Nutrition Facts : Calories 211.8, Fat 7.2, SaturatedFat 4, Cholesterol 15, Sodium 555.8, Carbohydrate 28.6, Fiber 2.2, Sugar 3, Protein 8.4
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STEAK BRUSCHETTA APPETIZER - EVERYDAY DISHES
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Servings 12-15Total Time 21 minsCategory AppetizersCalories 85 per serving
- Slice the baguette on the bias into ½" thick slices. You’ll use approximately ½ oz of meat per slice of bread (a 6 oz steak requires 12 slices of bread). Brush or drizzle both sides of each piece of bread with olive oil and set aside.
- Place a skillet over medium heat. Once the skillet is hot, grill the bread slices until golden brown on each side—approximately 2–3 minutes per side. Remove from skillet and set aside to cool.
- Slice the cooled steak into very thin strips and set aside. Drizzle each toasted bread slice with just a bit (¼–½ tsp) of balsamic vinegar and stack about ½ oz of the thinly sliced steak on top.
- Sprinkle blue cheese crumbles over the steak then top with several leaves of baby arugula. Drizzle a couple of drops of extra virgin olive oil over the top of each bruschetta and season with coarse salt and fresh cracked pepper.
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