Steak Bruschetta with Goat Cheese and Tomato Jam

This recipe is a little more special, and includes a quick and easy jam that is derived from cooking down onions and tomatoes until they create a sauce like spread. This creates a rich, flavorful jam that tops this elegant recipe. The base consists of toasted french bread slices, topped with a goat cheese spread and thin skirt steak. The spread is creamy, powerful, and has a garlic kick to it. Top with balsamic vinegar and fresh basil and you have a bruschetta recipe like no other.

Course Main Course

Cuisine Italian

Keyword easy steak bruchetta with cheese, Steak Bruschetta with cheese

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 465kcal

Author Plating Pixels

Ingredients

5 tablespoons olive oil
1 large yellow onion halved and thinly sliced
1 cup cherry tomatoes halved
½ teaspoon salt divided
¼ teaspoon black pepper divided
6- ounces cream cheese softened
3- ounces soft goat cheese
3 large garlic cloves minced
16- ounces thin skirt steak about ¼ inch thick
8 slices from French bread loaf about ½ inch thick
4-6 fresh basil leaves thinly sliced
3 tablespoons balsamic vinegar

Instructions

Preheat oven to 400º F. Heat 2 tablespoons olive oil in large skillet or non-stick pan to medium high heat. Add onions and cook until slightly softened, 3-5 minutes. Reduce heat to medium low and cook 20 minutes or until golden brown and very soft, stirring occasionally.
Meanwhile, place tomatoes in a baking pan. Add 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper, stir to coat. Bake at 400º F for 12-15 minutes or until soft. Remove and mash tomatoes, stir into cooked onions and remove from heat.
In a small bowl, mix cream cheese, goat cheese, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper until combined, set aside.
Turn oven on regular to high broil. Sprinkle steaks with salt and pepper to taste (optional). Place in oven, 5-6 inches from heat. Broil 5-10 minutes, flipping halfway until browned, slightly firm and cooked to desired doneness. Remove steaks, allow to sit 5 minutes, then cut into ½ inch pieces.
Coat both sides of sliced bread with remaining olive oil. Broil bread 3-5 minutes until toasted.
Spread cheese mixture onto toast, top with steak, then tomato jam. Top with fresh basil and a drizzle of balsamic vinegar.

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