Bruschetta, an antipasto from Italy, adapts itself to this American girl’s garden perfectly. It takes advantage of all of summer’s bounty like tomatoes, basil, and bell peppers. I make a lot of bruschetta in the summer. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.
Add some crunchy bibb or red leaf lettuce mix with sirloin steak that has been rubbed in a coffee rub and seared to juicy perfection. Layered with incredible flavors and garden freshness it is a summer favorite.
Prep the Steaks:
Rub both sides of 4 beef tenderloin steaks with 2 tablespoons of TWS coffee rub and let rest for 10 minutes.
Grill the Bread:
While the steaks rest, rub some mashed garlic over 4 slices of Italian bread. Brush with olive oil and salt and pepper to taste. Broil bread until toasted, about 5 minutes, in a 350°F oven.
Prep the Veggies:
Brush 1 red bell pepper with olive oil and roast it over your gas stove’s fire until it bubbles and chars. If you do not have a gas stove you can oven roast them, but this adds time to the process. Of course, you can buy jarred roasted peppers, no judgement here. Chop the red pepper.
Wash and spin dry about 6 cups of mixed lettuces. Peel and slice 2 shallots. Chop 1/4 cup loosely packed basil. Half 12 cherry tomatoes. Set aside until ready to use.
Bruschetta Steak Salad:
Heat a grilling pan over medium heat. Brush 1 tablespoon olive oil over the steaks and add to the pan. Cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
Combine the shallots, basil, bell peppers, and tomatoes with 1 tablespoon freshly squeezed lemon juice in a small bowl, toss well.
Use extra tomato mixture to spread it over the bread for a more traditional bruschetta.
Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut the steaks into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
I like to serve with a ranch dressing mixed with horseradish which compliments the steak perfectly. Mix 1½ teaspoons horseradish with 1/3 cup ranch dressing. Serve immediately with the grilled bread on the side.
- 4 Beef tenderloin steaks, trimmed
- 2 tablespoons TWS coffee rub
- 1 tablespoon olive oil, plus extra for brushing
- 1/4 cup sliced shallots
- 1/4 cup chopped fresh basil
- 1/4 cup roasted red bell peppers, chopped
- 1 tablespoon fresh lemon juice
- 12 cherry tomatoes, halved
- 6 cups loosely packed lettuce mix
- Grilled Italian bread
Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
Serve immediately with your favorite dressing and the grilled bread.