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Grilled Steak Bruschetta

Nikki Miller-Ka

Nikki Miller-Ka

August 2, 2022
Grilled Steak Bruschetta on a chopping board
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Beef

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

For the steak

  • 4 ButcherBox ribeye steaks

  • kosher salt

  • freshly cracked black pepper

For the bruschetta

  • 6 roma tomatoes

    diced

  • olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly cracked black pepper

  • 4 slices Italian loaf bread

    sourdough, or other bread of choice, 1/2-inch-thick, sliced on the bias

  • ¼ cup mayonnaise

  • 2 cloves garlic

    peeled and sliced in half

  • 2 tablespoons extra virgin olive oil

  • 3 ounces herbed triple cream cheese

    such as Boursin

  • 1/4 cup balsamic glaze

    for drizzling

  • 2 teaspoons fresh chopped parsley

    for garnish

Step By Step

Instructions

For the steak

1
Heat a propane grill to medium-high or prepare a charcoal grill for two-zone grilling. Lightly oil the grill grates.
2
Pat the ribeyes dry with paper towels and coat on all sides with kosher salt and freshly cracked black pepper. Set aside on a plate or rimmed baking sheet.
3
When the coals turn to gray ash, begin to cook the steak. Place ribeyes on the grill over direct heat for 4 minutes. Turn the steaks, cook and covered for an additional 3 minutes, then turn again and grill for an additional 2 to 4 minutes, until they reach desired doneness (135 F for medium rare). Remove the steaks to a clean cutting board or rimmed baking sheet to rest.

For the bruschetta

1
Combine diced tomatoes, olive oil, salt, and pepper in a medium mixing bowl. and set aside.
2
Spread the sliced bread on both sides with mayonnaise and arrange on a rimmed baking sheet.
3
Grill the bread over indirect heat on the cooler side of the grill for 3 to 4 minutes on each side or until grill marks begin to deepen and the spread mayonnaise becomes transclucent. Remove and cool slightly. Rub each piece with one of the garlic cloves, cut side down.
4
Top each piece of bread with 1 piece of steak. Spread 1 tablespoon of triple cream cheese on top of the steak, followed by 2 heaping tablespoons of bruschetta topping. Drizzle each individual bruschetta with the balsamic glaze just before serving. Top each piece of bruschetta with chopped parsley. Serve.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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