Cowboy Steak Bruschetta
I hope everyone reading this had an enjoyable Labor Day Weekend. Like all weekends, even with the extra day, it seemed to go far too quickly. But, I was sure to make the time to whip up this recipe for Cowboy Steak Bruschetta.
In my neck of the woods, bruschetta in the traditional sense, is not what one would term a man-friendly appetizer.
Tomatoes and basil on a hunk of toast.
This fancy food needed a bit of a tweek, to pass muster for the mouths I feed.
Keep the fresh goodness of ripe tomatoes and herbs, but adding some Perfectly Grilled Steak and cheese make it a little less “chick food”.
But don’t worry ladies, it still has plenty of “chick food” pizzazz.
And that starts with using jarred prepared pesto as both a marinade for the steak and a layer of herbed goodness on the bread.
Herbed is a word right?
Eh… don’t answer that.
When it comes time to toast the french bread slices, you can do it a variety of ways.
My chosen method, is using the broiler on my oven.
But… Please be warned. You must watch the bread closely so it does not burn!
One second everything is looking nice and toasty, then BAM! blackness.
Not that I know this from experience or anything.
(Hello little charred piece of yum!)
This Cowboy Steak Bruschetta is a great way to use some excess late summer garden produce.
Or as a great appetizer for any party (ummm…. Christmas is 16 weeks away people!)
Cowboy Steak Bruschetta
- 1/2 cup Olive Oil
- 1/4 cup Prepared Pesto
- 1 lb Sirloin or Strip Steak
- 1 French Bread Loaf cut into 1/4 to 1/2 inch slices
- 1 pkg (7.5 oz) Chive and Onion Cream Cheese slightly softened
- 1 cup Chopped Tomato
- Parmesan Cheese optional
- Fresh Parsley optional
In a small bowl, combine olive oil and prepared pesto.
Into a resealable plastic bag, place the steak and pour about half of the olive oil/pesto mixture. Let meat marinade in the fridge for approx 2 hours.
After the steak has marinaded, grill to desired doneness. Remove from grill and let steak rest.
As the steak rests, arrange the French Bread slices on a large baking sheet. Brush the remaining oil/pesto mixture over the tops of the bread slices. Place the baking sheet in the oven and broil for 3-5 minutes about 5-6 inches from the heat source, until golden brown. (Make sure to keep a close eye on the bread so that it does not BURN!)
Once the bread is toasted, remove from the oven and spoon a small amount of the softened cream cheese over each slice of bread.
Slice the (rested) steak, against the grain, and layer onto the slices of bread.
Top with chopped tomatoes, shredded Parmesan, and fresh parsley.