Beef Bruschetta with Roasted Garlic-Feta Spread

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Beef Bruschetta with Roasted Garlic-Feta Spread
Beef flat iron steak is served on crusty bread with a garlic-feta spread, tomatoes, and olives.
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees. Heat garlic, vegetable oil, and olive oil in a small saucepan over medium-low heat. Cook 8–10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.
  2. Drain garlic from oil. Reserve 2 tablespoons of oil for the bread and 2 tablespoons for the tomato mixture; set aside.
  3. Cut ciabatta bread in half lengthwise. Slice into 18 half-inch pieces; place on a shallow-rimmed baking sheet. (You may have some left-over pieces.) Brush each piece with some of the 2 tablespoons of the reserved garlic oil. Bake for 10 minutes; set aside.
  4. Chop cooled garlic and return to same saucepan; add feta. Heat on medium heat and cook 4–5 minutes until cheese is melted and looks like ricotta cheese; keep warm.
  5. Season steak with salt and pepper. Place steak on grill over medium, ash-covered coals. Grill covered for 10–14 minutes or over medium heat on preheated gas grill, covered, 12–16 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
  6. Combine tomatoes, olives, basil, and the remaining reserved 2 tablespoons garlic oil in small bowl; set aside.
  7. Spread 2 teaspoons garlic-feta mixture on each piece of toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece of ciabatta. Top with 1 tablespoon tomato mixture.
Recipe Notes

Recipe and photo courtesy of the Wisconsin Beef Council through the Beef Checkoff.

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