Steak Bruschetta Recipe With Fresh Tomatoes
Written by MasterClass
Last updated: Jul 24, 2022 • 2 min read
Steak bruschetta makes for an excellent outdoor dining treat. It’s simple to prepare steak bruschetta for an easy appetizer or main dish.
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What Is Steak Bruschetta?
Steak bruschetta is an appetizer topped with tomatoes, basil, cheese, and slices of freshly grilled steak, finished with a drizzle of balsamic vinegar. Bruschetta is an Italian antipasto (appetizer) that was originally created to salvage stale bread and showcase the flavors of olive oil. In Italy, the term “bruschetta” refers to the grilled slice of bread, rubbed with garlic and olive oil, not the topping itself.
4 Tips for Making Steak Bruschetta
Follow these tips to make the best steak bruschetta:
- 1. Use peak-season tomatoes. While it’s summer, take advantage of the ripe, peak-season tomatoes available to make the perfect bruschetta. Out of season, seak out smaller tomato varieties, like cherry or grape tomatoes, which will have a higher concentration of natural sugar and flavor.
- 2. Add extras. Add chopped marinated artichoke hearts, olives, capers, red onion, or diced zucchini to the tomato mixture for more textural variety and flavor.
- 3. Switch up the cheese. Instead of shaving Parmesan over the top, mix bite-sized pieces of fresh mozzarella into the tomatoes. Or, spread a layer of goat cheese, whipped ricotta, or feta directly on the bread.
- 4. Turn it into a meal. Instead of piling everything on top of crostinis, serve the steak whole with the tomato basil mixture spooned over the top. You can serve the bread alongside to sop up any extra topping.
Simple Steak Bruschetta Recipe
makes
16 slicesprep time
15 mintotal time
27 mincook time
12 minIngredients
- 1
Preheat the oven to 400 degrees Fahrenheit with a rack in the bottom position.
- 2
Set the bread slices on a baking sheet and drizzle them with olive oil on both sides. Transfer bread to the oven and toast until crispy and golden brown on the outside, but still slightly pliable, flipping halfway through, about 5–7 minutes total. Remove and season lightly with salt.
- 3
In a medium-size mixing bowl, combine the tomatoes, ¾ of the garlic, thyme, capers, and olive oil. Tear the basil leaves into small pieces and add. Season with salt and pepper and stir gently to incorporate. Taste, and adjust seasoning as needed. Set aside, and allow the tomato mixture to marinate at room temperature.
- 4
Heat a grill or cast-iron skillet over high heat. Generously season the steak on both sides with salt and pepper, then drizzle with oil. Reduce heat to medium-high and cook steak, flipping once, until medium-rare, 4–6 minutes per side, depending on the thickness. Transfer the steaks to a cutting board to rest for 20 minutes.
- 5
Thinly slice the steak against the grain.
- 6
Top the crostini slices with the steak and tomato mixture. Garnish with Parmesan pieces, drizzle with balsamic vinegar, and finish with a few cracks of black pepper.
Note: The total time does not include 20 minutes of inactive time.
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