Grilled beef bruschetta

Grilled beef bruschetta preparation time Serves: 4
Grilled beef bruschetta cook time Cook: 28 mins
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    • Chopping boards
    • knife
    • Baking trays
    • oven gloves
    • tongs
    • Plastic food bag
    • Bread knife
    • tin foil
    • Mixing Bowl
    • mixing spoons
    • tablespoon
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    • 1 Northern Ireland Farm Quality Assured sirloin steak
    • 1 Medium Red pepper
    • 1 Small onion
    • 1 Large garlic clove
    • 235 g Plum tomatoes
    • 2 x 15 ml (2 tbsp) Olives
    • 2 x 15 ml (2 tbsp) Fresh basil
    • 1 French baguette (approx. 50cm long)
    • 1 x 15 ml (1 tbsp) Olive oil
    • 1.5 x 5 ml (1.5 tsp) Balsamic vinegar
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    • Pre-heat the grill to medium.

    Prepare the vegetables and garlic:

    • Remove the stalk and seeds from the pepper and cut in half;
    • Peel, remove the top and bottom of the onion and cut in half;
    • Peel and crush the garlic;
    • Cut the tomatoes in half, remove the seeds and chop coarsely;
    • Finely chop the olives;
    •  Finley chop the basil.


    • Place the pepper and onion on a baking tray and grill for 5 minutes on each side.
    • Set the onion aside and place the pepper in a food bag, seal and leave for 5 minutes to loosen the skin.
    • Slice the baguette into thick slices.
    • Place the bread slices onto a baking tray and grill for 1.5 minutes on each side.
    • Place the steak on a baking tray and grill for 8-10 minutes, turning occasionally.
    • Wrap the steak in tin foil and leave to rest.
    • Remove the pepper from the plastic bag and remove the skin.
    • Coarsely chop the pepper and onion and place in a mixing bowl.
    • Add the tomatoes, basil, olives, garlic, olive oil and balsamic vinegar and mix well.
    • Remove the steak from the tin foil and slice thinly.
    • Assemble the bruschetta:
    • Place a slice of steak on top of each bread slice;
    • Top with a tablespoon of the tomato mixture