Steak and Mushroom Bruschetta
Steak and mushroom bruschetta is the kind of appetizer that looks fancy but is surprisingly easy to put together. Each bite brings savory satisfaction with minimal fuss.
Servings: 12
Equipment
Ingredients
- 1 Tablespoon olive oil
- 2 New York strip steaks boneless, about 2 Pounds
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon dried onion
- 1 Tablespoon salted butter
- 4 Cloves garlic minced
- 4 Sprigs rosemary fresh
- 1 Cup shiitake mushrooms sliced
- 1 shallot minced
- 1/2 Tablespoon garlic paste
- 1/2 Teaspoon sea salt
- 1 baguette
Instructions
- Remove steak from the fridge and let come to room temp, about 45 minutes
- Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.
- In a small bowl or ramekin combine salt, pepper and minced onion. Season both sides of the steak with the seasoning.
- Preheat the oven to 400 degrees F.
- Place steaks onto the skillet to sear. Add butter, garlic cloves and rosemary. Cook for 5 minutes Then flip, spoon butter, rosemary and garlic onto the top of the steak and cook for 5 more minutes.
- Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak.
- Cut French baguette bread into ½-inch thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.
- Meanwhile, roughly chop the shiitake mushrooms and mince the shallot. Combine in a bowl with the garlic paste, olive oil and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for 5 minutes
- Remove the bread from the oven and top each piece with some steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.
Notes
Don’t skip resting the steak: Resting helps the juices redistribute for maximum flavor.
Toast the bread properly: Use a baking sheet to toast evenly and avoid sogginess.
Slice thinly: Thin steak slices are easier to eat and look better on bruschetta.
Toast the bread properly: Use a baking sheet to toast evenly and avoid sogginess.
Slice thinly: Thin steak slices are easier to eat and look better on bruschetta.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 468mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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