Steak Bruschetta with Tomato and Mozzarella
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 8-10 servings
Ingredients
  • 8-10 slices French or Italian bread
  • 1 tablespoon of olive oil and more for brushing
  • 10 oz ribeye steak
  • 2 garlic cloves, minced
  • salt, pepper, and oregano to taste
  • 1 tablespoon butter
  • ¼ cup arugula
  • 8-10 fresh basil leaves
  • 1 8 oz mozzarella cheese ball, sliced thinly
  • 1 cup tomato, chopped
  • 8-10 slices Parmesan cheese
  • 2 teaspoon balsamic vinegar to drizzle
  • lemon zest for taste
Instructions
  1. Slice bread diagonally into thin slices (about ½ inch) and place on baking sheet. Brush the top with olive oil. Preheat oven to 450 degrees and toast for 5-6 minutes.
  2. Marinate ribeye with garlic, salt, pepper, and oregano. Set aside.
  3. Heat cast-iron skillet to high heat. When the skillet gets hot, add olive oil and butter. FAB TIP: Using both reduces the smoke factor.
  4. Add the steak to the skillet. Cook the steak about 4-5 minutes on each side. Set aside and let it cool for about 5 minutes. Slice after cooled down.
  5. Layer the baked bread with arugula, basil leaves, sliced mozzarella, chopped tomatoes, and Parmesan cheese. FAB TIP: The Parmesan cheese adds a nice saltiness.
  6. Layer with a slice of steak.
  7. Drizzle with balsamic vinegar.
  8. Top with lemon zest.
  9. Serve and enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-pre-brands-steak-bruschetta-3-ways/