Bistecca (Steak) Bruschetta

From GoonsWithSpoons
Jump to navigation Jump to search

Recipe originally submitted to GBSFood by AhhYes, Submitted here by Lovelee. All typos and references to nonexistent pictures have been lovingly preserved.


Hi, i'm your chef for today. Bistecca bruschetta is what we will be creating, bistecca is Italian for steak, I do say it sounds more authentic if i call it this rather than steak bruschetta.


What you will need:

  • 1x Good hunk of steak, I used a thick rump cut.
  • 2x Tomatos.
  • 10x Cherry Tomatos
  • 1/4x Spanish Onion.
  • 1/2 Packet of baby rocket or roquett.
  • A few good fresh leaves of continental parsley.
  • 2x Baguette.
  • 50-100grams of butter.
  • 1-2x cloves of garlic.
  • Parmesan cheese


Cut your bread and lay it out on a decently sized cooking tray.

Get a pan to cook the steak in, a pot of water boiling (to skin the tomatos) and a pan to melt the butter and garlic togeather.

De-core your tomatos.

Slice your cherry tomatos.

Seal your steak.

melt the butter, add in the garlic.

Throw your tomatos in the pot of boiling water for 20seconds, make sure they have a cross like cut on the bottom, to ensure ease of peeling.

They should look like this when they come out, and the skin should come off with little effort.

Quater the skinned tomatos and deseed like so.

finely chop the tomato, spanish onion and parsley, combine togeather so it looks like the above image.

dip your bread in the butter and garlic, place back on the tray, adding parmesan cheese, salt and pepper.

Slice your rump up, thin as you can get it.

Bread golden brown and smelling fantastic !

Place baby rocket on top, then 3 slices of cherry tomatos, steak, then the tomato mix... untill:

Now do it for all of them:

!! Wink

finally, place it on a nice plate, put some left over rocket and cherry tomato in the middle, drizzle from extra virgin olive oil over the top, grate a small amount of parmesan cheese over the top, it should look something like this:

Thank you Very Happy