Steak Bruschetta with Tomato-Olive Salsa

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By Chef Irv Miller
Makes 4 servings

Steak Bruschetta

  1. 2 ea. - 8 oz. flat iron steak (or beef sirloin)
  2. 4 each ½ -inch thick slices French bread
  3. 6 tbsp extra virgin olive oil
  4. 1 clove garlic, peeled
  5. 1 bunch arugula, rinsed and stems removed
  6. 4 tbsp tomato-Olive Salsa

Tomato-Olive Salsa

  1. 1 cup vine ripened tomatoes
  2. 3 tbsp   kalamata olives, pitted and chopped
  3. 2 tbsp fresh basil
  4. 2 tbsp roasted garlic
  5. 1 tsp red onion, chopped fine
  6. 2 tsp balsamic vinegar
  7. 1tsp extra virgin olive oil


For steak:

  1. Preheat grill to medium-high
  2. Lightly oil the beef and season with salt and pepper.
  3. Place on the grill and cook to medium-rare, remove let rest for 5 minutes.
  4. Drizzle oil over cut French bread and then season with salt and pepper.
  5. Place on grill and make grill marks on both sides.
  6. Remove, let cool, then rub the garlic over the crusty grilled bread.
  7. Place a leaf of arugula on the grilled bread, then a slice of steak and top with a spoon of tomato-olive salsa.

For salsa:

  1. Combine all ingredients in mixing bowl.
  2. Mix and then spoon over sliced steak.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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