Steak Bruschetta – Three ways

Steak Bruschetta – Three ways

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Serves 2 (big servings)

6 Thick Slices Bruschetta (or bread of your choice)
6 120g Steaks (we used Porterhouse)
4 Tbls Butter
4 Tbls Olive Oil (plus some extra for the steaks)
Salt & Black pepper to season

For the Blue Cheese Topping:
60g Blue Cheese
100ml Fresh Cream
Salt & pepper to season

For the Beetroot & Rocket Topping:
4 Small Beetroot, cooked & sliced
Fresh Rocket
Balsamic reduction

For the Egg Topping:
2 Large Eggs
Fresh Coriander

Here’s how:

  1. Slice bread into thick slices (2 – 3cm thick).
  2. Melt butter and add olive oil, brush over both sides of the bread slices.
  3. Toast the bread on a hot griddle pan until it becomes a good golden colour with some burnt stripes (on both sides). Set aside.


  1. Mix the cheese and cream until it becomes smooth, season. Set aside.
  2. Lightly oil and season the steaks. Cook on the griddle pan (or open fire) to your desired rawness.
  3. While the steaks are cooking, fry the eggs sunny side up to your desired hardness (for this recipe runny is best).

Building the Bruschetta:

  1. Top toasted Bruschetta with steaks.
  2. Pour Blue Cheese sauce over 2 of the steaks and garnish with a slice of blue cheese.
  3. Top 2 of the steaks with sliced beetroot & fresh rocket and drizzle with balsamic reduction.
  4. Top the remaining 2 steaks with the fried eggs and garnish with coriander.

Season well & enjoy!

• Use older bread as it makes slicing & toasting easier.
• If you don’t have a griddle pan, you can grill the bread in the oven.
• Buy ready cooked beetroot – much less trouble!
• Use reduced-fat cream for a lower calorie version.

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