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Grilled beef bruschetta

Ingredients

  • 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

Method

  • 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.

Method

  • 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