Steak bruschetta with tomato salsa Steak bruschetta with tomato salsa
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Prep 20 minutes
Total 15 hours
Serves
US | Metric
Ingredients
  • 2 ribeye steaks of 150 grams
  • 1 baguette
  • 2 scoops of mozzarella
  • 4 tomatoes
  • 2 grilled pointed peppers
  • ½ onion
  • 2 tbsps capers
  • 1 lemon zest
  • fresh basil
  • Tabasco
  • salt
  • ground pepper
Steak bruschetta with tomato salsa

Preparation tomato salsa

  1. Peel the tomatoes by making two slices on the bottom and then put them briefly in boiling water until the skin comes off.
  2. Remove the the skin from the tomato and let it cool.
  3. Cut the tomatoes into quarters and remove the seeds.
  4. Dice the tomatoes and the pointed peppers and chop half the onion, the capers and basil finely.
  5. Mix everything together with the lemon zest.
  6. Season with tabasco, salt and freshly ground pepper to tast.
  7. Cover the tomato salsa and put in the refrigerator for at least an hour.


Preparation of steak bruschetta

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open. Place the grill grate and close the lid till the temperature is around 250℃ .
  2. Cut the baguette into slices that are about 2 cm thick. Sprinkle the baguettes with olive oil and grill them on both sides.
  3. Slice the mozzarella and take the tomato salsa from the refrigerator.
  4. Season the rib-eye steaks with salt just before they go on the barbecue.
  5. Grill both sides for about 2 to 3 minutes till a core temperature of between 50℃  and 55℃ .
  6. Remove the steak from the grill and let it rest for some minuts.
  7. Place the baguettes on a platter and provide with the tomato salsa and mozzarella.
  8. Cut the rib-eye steak into slices and season them with a little ground peper to tast.
  9. Place the steak slices on the mozzarella and finish with a basil leaf.


This bruschetta is super tasty as a snack or appetizer. Good luck making, and greetings from GrillFun!!!


favorite
print
rate
Steak bruschetta with tomato salsa
Prep 20 minutes
Total 15 hours
Serves
US | Metric
Ingredients
  • 2 ribeye steaks of 150 grams
  • 1 baguette
  • 2 scoops of mozzarella
  • 4 tomatoes
  • 2 grilled pointed peppers
  • ½ onion
  • 2 tbsps capers
  • 1 lemon zest
  • fresh basil
  • Tabasco
  • salt
  • ground pepper

Preparation tomato salsa

  1. Peel the tomatoes by making two slices on the bottom and then put them briefly in boiling water until the skin comes off.
  2. Remove the the skin from the tomato and let it cool.
  3. Cut the tomatoes into quarters and remove the seeds.
  4. Dice the tomatoes and the pointed peppers and chop half the onion, the capers and basil finely.
  5. Mix everything together with the lemon zest.
  6. Season with tabasco, salt and freshly ground pepper to tast.
  7. Cover the tomato salsa and put in the refrigerator for at least an hour.


Preparation of steak bruschetta

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open. Place the grill grate and close the lid till the temperature is around 250℃ .
  2. Cut the baguette into slices that are about 2 cm thick. Sprinkle the baguettes with olive oil and grill them on both sides.
  3. Slice the mozzarella and take the tomato salsa from the refrigerator.
  4. Season the rib-eye steaks with salt just before they go on the barbecue.
  5. Grill both sides for about 2 to 3 minutes till a core temperature of between 50℃  and 55℃ .
  6. Remove the steak from the grill and let it rest for some minuts.
  7. Place the baguettes on a platter and provide with the tomato salsa and mozzarella.
  8. Cut the rib-eye steak into slices and season them with a little ground peper to tast.
  9. Place the steak slices on the mozzarella and finish with a basil leaf.


This bruschetta is super tasty as a snack or appetizer. Good luck making, and greetings from GrillFun!!!