Steak Bruschetta with Tomato and Mozzarella
20 min serves 4-6
Steak Bruschetta with Tomato and Mozzarella
Beef up your bruschetta with bold, Pre Ribeye. Make extra.
Ingredients:
- 1 Pre Ribeye steak
- 8-10 slices French or Italian bread
- 1 tbsp. olive oil
- 2 garlic cloves (minced)
- 1 tbsp. butter
- ¼ arugula
- 8-10 fresh basil leaves
- 8 oz. mozzarella cheese ball (sliced)
- 1 cup tomato, chopped
- 8-10 slices parmesan cheese
- 2 tsp. balsamic vinegar
- lemon zest to taste
- salt, pepper, and oregano to taste
- Slice bread diagonally into ½ inch slices and place on baking sheet. Brush the top with olive oil. Preheat oven to 450F and toast for 5-6 minutes.
- Rub steak with garlic, salt, pepper, and oregano. Set aside.
Heat cast-iron skillet to high heat. When skillet gets hot, add olive oil, and butter. - Add steak to skillet and cook about 4-5 minutes on each side. Set aside and let cool for about 5 minutes. Slice after cooled down.
- Layer baked bread with arugula, basil leaves, sliced mozzarella, chopped tomatoes, and parmesan cheese.
- Add slice of steak and drizzle balsamic vinegar. Top with lemon zest.
Amount per 100g
Nutrition is approximate, data retrieved from happyforks.com