Easy Steak Bruschetta Recipe (2024)

The Steak Bruschetta recipe is easy and you can serve it along with the Goat Cheese, Spinach and Onion Bruschetta. I'm sure if you don't want to make Chimichurri sauce that you could buy it.

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Easy Steak Bruschetta Recipe

With New Year's Eve and the big game coming up, you will need some yummy appetizers even if you are staying home to celebrate.

The Steak Bruschetta recipe is easy and you can serve it along with the Goat Cheese, Spinach and Onion Bruschetta. I'm sure if you don't want to make Chimichurri sauce that you could buy it on Amazon or the store.

Steak Bruschetta Ingredients

• Favorite steak
• Oregano
• Salt
• Black pepper
• Garlic powder
• Cumin powder
• Lime juice
• Chimichurri sauce
• Queso Fresco (fresh cheese)
• Pico de gallo
• Bruschetta loaf of bread, sliced into half inch sections
• *For exact amounts, please see recipe card below.

Chimichurri Sauce

• Extra virgin olive oil, divided
• Red wine vinegar
• Fresh flat-leaf parsley
• Cilantro
• Large cloves fresh garlic, peeled
• Crushed red pepper flakes
• Organic lemon, washed and sliced*
• Ground cumin
• Sea salt and black pepper, to taste

*Or use 3 tablespoons fresh lemon juice. Remove the rind completely prior to using.

Traditional Chimichurri Sauce Directions

Combine red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a food processor.

Briefly pulse the ingredients until just combined or finely chop them by hand for a less hom*ogenous, but equally delicious, result.

Add ½ cup extra virgin olive oil slowly and pulse while scraping down the sides until incorporated.

Season with salt and black pepper, to taste. Taste and adjust seasonings as desired. Set aside.

How to Make Steak Bruschetta

Marinate steak with seasonings and lime juice. Let sit for ten minutes and then cook over medium-high heat for 3-6 minutes on each side.

Once cooked, slice steak into small bite sized chunks, about half an inch.

To assemble the steak bruschetta, start with a slice of bruschetta.

Then spread a teaspoon of pico de gallo over the bread, layer a generous amount of steak over the pico de gallo.

Next, drizzle the chimichurri over the steak and sprinkle crumbled queso fresco over it.

Notes:

This recipe calls for one cup of cooked and cut steak, there will be some steak leftover.

For the drizzle look that is on the photos, use a picnic style ketchup container for clean lines.

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