Description
A simple yet elegant appetizer,
perfect for parties or a weeknight treat.
Ingredients
Units
Scale
- 1 lbs (227 g) grape tomatoes
- Olive oil
- Salt and pepper
- 1 lbs (680 g) flank steak
- 1 baguette (sliced)
- Gorgonzola cheese (crumbled)
- Arugula
- Parmigiano-reggiano (shaved)
Instructions
- Preheat oven to 375°F (190°C).
- Place tomatoes in a small baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and bake for 10-20 minutes, or until burst and wrinkled.
- Remove tomatoes from oven.
- Heat a skillet over high heat.
- Season steak liberally with salt and pepper and sear on both sides to desired doneness.
- Remove steak from skillet and let rest for 10-15 minutes. Then, slice thinly across the grain.
- Place baguette slices on a baking sheet, drizzle with olive oil, and broil for 1-2 minutes until golden.
- To assemble: Top each toast with 1-2 tomatoes, 1-3 steak slices, gorgonzola crumbles, arugula, and shaved Parmigiano-Reggiano. Repeat and serve immediately.
Notes
- For optimal tenderness, marinate the flank steak for at least 30 minutes before searing.
- If Gorgonzola is too strong, try substituting a milder blue cheese like Maytag.
- Store leftover steak and tomatoes separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 80