Steak Bruschetta
From pat2me 16 years agoIngredients
- 4 slices soft Italian about 1" thick shopping list
- 1/4 C olive oil shopping list
- 1 garlic clove, halved shopping list
- 1 C roma tomatoes, seeded and diced shopping list
- 2 T thinly sliced fresh basil shopping list
- 2 T red onion, minced shopping list
- 2 T olive oil shopping list
- 1 T red wine vinegar shopping list
- salt and pepper to taste shopping list
- 2 ribeye steaks, brushed with olive oil shopping list
- 4 C mesclun salad greens shopping list
- 1 T fresh lemon juice shopping list
- arugula Aioli shopping list
- 2 Cups arugula shopping list
- 2 tsp fresh lemon juice shopping list
- 1 t. prepared horseradish shopping list
- 3/4 C mayonnaise shopping list
- salt and pepper to taste shopping list
How to make it
- Brush both sides of bread slices with olive oil; broil or grill until toasted, cool slightly , then rub with cut side of garlic on both sides of bread
- Toss the next 5 ingredients together and season with salt and pepper
- Season steaks with salt and pepper and grill or sear in a cast iron fry pan until medium rare, about 3 minutes per side
- Remove steaks and let rest about 5 minutes before slicing
- into thin strips
- Toss greens with lemon juice and 1 Tbl olive oil and season with salt and pepper
- For Aioli:
- Pulse arugula, lemon juice and horseradish in processor until minced
- Add mayonnaise and scrape until blended, season with salt and pepper
- Divide greens among the four bruschetta, then top with steak slices, aioli and tomato relish
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