Bruschetta Steak with Chimichurri
Bruschetta Steak with Chimichurri. Alfresco dining at the beach. Steak cooked to medium rare perfection topped with our homemade bruschetta and spicy avocado chimichurri. Paired with creamy fresh Burrata, roasted Brussels sprouts, and crispy grilled bread. It’s simple but it’s so so good. And don’t forget that wine !! Or a cocktail…after all tomorrow is Friday ;)) cheers !!
So it’s been a quite a while since we shared a steak recipe with you guys ! It’s summer and sometimes I get a liiiittle carried away with the seafood recipes especially being at the beach. But sometimes you just need a good, hearty, grilled to perfection steak, you know?!
Tonight’s dinner is definitely a little bit of an assortment of foods. You’ve got the steak which is the main attraction of the meal, but look at all those sides !! All of which pair perfectly with the steak and keep that summer vibe alive.
Tonight’s steak is topped with my mom’s old, classic bruschetta recipe. I LOVE her bruschetta, she seriously makes the best I have ever tasted. And with tomato season being in full swing…this bruschetta is just perfect. We aren’t really into the onion and garlic in our bruschetta, so we make it a little different. Honestly guys, give this bruschetta recipe a try I promise you won’t regret it.
So bruschetta and our other classic, Avocado Chimichurri, for topping. Crispy grilled bread for dunking. Burrata for topping the bread. And some Brussels sprouts to get in those veggies. What’s a steak dinner without your favorite veggies? And you know I am always here for the Brussels sprouts.
And this is what we call Al Fresco Dining at the beach. Just make sure you don’t forget the wine or cocktails ;) !! Cheers to summer Thursday nights at the beach !!
Ingredients
For the Steak
salt and pepper
2 (12 ounce) ribeye steaks; drizzled with olive oil & sprinkled generously with William Sonoma Steakhouse Rub
8 ounces burrata
3 - 4 slices thick-cut bread; grilled or toasted
For the Bruschetta
4 - 6 medium ripe Roma tomatoes
1/3 cup olive oil
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
salt and pepper
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
For the Brussels Sprouts
1 pound brussels sprouts; halved
3 tablespoons olive oil
salt and pepper
Directions
Heat the grill to medium heat. Cook the steaks for 3 - 5 minutes per side depending on the thickness for medium rare. Remove and slice thinly.
Make the Bruschetta. In a food processor, pulse the tomatoes until chopped. Transfer the tomatoes to a strainer. Sprinkle generously with salt and let strain for 1 hour, stirring occasionally. After tomatoes have drained. Transfer them to a medium bowl. Add the olive oil, basil, and parsley. Sprinkle with fresh cracked pepper. Add salt if needed. Leave at room temperature until ready to serve.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
On a large baking sheet line with parchment paper, add the Brussels sprouts, olive oil, salt and pepper. Roast in a 425 degree oven for about 15 minutes.
Serve steak topped with bruschetta and chimichurri and alongside burrata, bread, and brussels sprouts.
