Cowboy Steak Bruschetta
This recipe crafts a robust Cowboy Steak Bruschetta, featuring thinly sliced, seared sirloin steak, creamy chive and onion cream cheese, and fresh diced tomatoes, all layered on crispy toasted French bread with a vibrant pesto-olive oil drizzle. It's a hearty and flavorful appetizer, perfect for entertaining.
Equipment
- 1 Cast-iron skillet For searing the steak to achieve a beautiful crust.
- 1 Cutting Board For prepping steak, bread, and tomatoes.
- 1 Sharp Chef's Knife Essential for precise slicing of steak and bread.
- 1 Baking Sheet For toasting the French bread slices.
- 1 Small Mixing Bowl For combining pesto and olive oil, and softening cream cheese.
Ingredients
Main
- ½ cups Olive Oil
- ¼ cups Prepared Pesto
- 1 pound Sirloin Or Strip Steak
- 1 loaf French Bread Cut Into 1/4 To 1/2 Inch Slices
- 1 package 7.5 Oz Chive And Onion Cream Cheese, Softened
- 1 cup Chopped Tomatoes
- Shredded Parmesan Cheese optional
- Fresh Parsley optional
Instructions
- Season the sirloin or strip steak liberally with salt and pepper, then sear it in a hot skillet with a portion of the olive oil until medium-rare, ensuring a good crust. Rest the steak for 5-7 minutes, then slice very thinly against the grain.
- Slice the French bread into 1/4 to 1/2 inch thick pieces, then lightly brush both sides with some of the remaining olive oil.
- Arrange the bread slices on a baking sheet and toast in a preheated oven (or a pan) until golden brown and crisp, taking care not to burn them.
- In a small bowl, whisk together the remaining olive oil and the prepared pesto until well combined. Set aside.
- Ensure the chive and onion cream cheese is softened to room temperature for easy spreading. Dice the fresh tomatoes into small, even pieces.
- Spread a generous layer of the softened chive and onion cream cheese onto each toasted French bread slice.
- Top each cream cheese-coated bread slice with a few thin slices of the rested sirloin steak.
- Drizzle the steak and bread with the prepared pesto-olive oil mixture.
- Garnish each bruschetta with the diced tomatoes, and if desired, sprinkle with shredded Parmesan cheese and fresh parsley.
- Serve the Cowboy Steak Bruschetta immediately to enjoy its fresh and savory flavors.
Notes
For optimal tenderness, sear the sirloin steak quickly on high heat to a medium-rare doneness (internal temperature around 130-135°F) and allow it to rest for at least 5 minutes before slicing thinly against the grain. Toast the French bread until it's golden and crisp but not overly hard, as it needs to hold the toppings. Ensure the chive and onion cream cheese is at room temperature for easy, even spreading. A light rub of a garlic clove on the toasted bread before assembly can add an extra layer of aromatic flavor.