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
Keyword easy steak bruchetta with cheese, Steak Bruschetta with cheese
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Plating Pixels
1large yellow onionhalved and thinly sliced
3-ouncessoft goat cheese
3large garlic clovesminced
16-ouncesthin skirt steakabout ¼ inch thick
8slicesfrom French bread loafabout ½ inch thick
4-6fresh basil leavesthinly sliced
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.