Steak, Tomato and Basil Bruschetta

Ingredients

  • 500g Sirloin Steak
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon thyme leaves, chopped
  • 2 tablespoons olive oil, plus extra for brushing the bread
  • 1 tablespoon + 2 teaspoons balsamic vinegar
  • 200g cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 2 large handfuls micro-greens or rocket
  • 1 loaf of ciabatta cut into pieces
  • 65g feta cheese
  • 1 large handful basil leaves
  • Sea salt
  • Ground Pepper

Method:


Pre-heat a BBQ with a lid.

Put the steak into a bowl, add in the garlic, lemon zest, thyme, 1 tablespoon of the olive oil and 1 tablespoon of the balsamic vinegar and mix well to coat the steak. Set aside for 20 minutes.

Put the tomatoes, red onion, and micro-greens into a bowl, pour over the remaining tablespoon of olive oil and the 2 teaspoons of balsamic vinegar, season with sea salt and freshly ground black pepper then mix well and set aside.

Brush the cut side of the ciabatta pieces with olive oil then grill both sides on the BBQ until charred. Set aside.

Season the steaks generously with sea salt and freshly ground black pepper. Grill on the BBQ for 2 minutes each side then shut the lid and cook for a further 6 minutes or until cooked to your liking. Remove from the BBQ, cover with tin foil and leave to rest for 5 minutes before slicing thinly.

To serve, arrange the ciabatta on a serving platter, top with the steak, then the tomato mixture. Crumble over the feta cheese then scatter over the basil leaves then serve.