Doody’s fancy steak bruschetta

"...fresh, filling and easy to make. It's best to use a quality cut of meat and fresh produce to really capture all the flavour, and you can even have the dish with a fancy cocktail. I would recommend a Mojito."

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 best-quality sirloin steak
• extra-virgin olive oil, for drizzling
• salt and black pepper, to taste
• 1 red capsicum
• 1 red onion
• 1 tomato
• ¼ cup basil leaves
• 2 tsp balsamic vinegar
• 1 small baguette, sliced on the diagonal

Instructions

1. Preheat a chargrill or barbecue pan over high heat.
2. Drizzle the steak with oil and season on both sides with salt and pepper. Cook for 2-3 minutes on each side for medium–rare. Remove and rest for 5–6 minutes.
3. Meanwhile, finely chop the capsicum, onion and tomato and place in a bowl. Tear in the basil, then add the balsamic vinegar, season to taste, add a drizzle of olive oil and stir to combine.
4. Lightly drizzle the bread slices with oil, then chargrill on both sides until golden. Cut the steak into thin strips.
5. To serve, spoon the tomato mixture over the grilled bread slices and top with the sliced beef.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.