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Steak Bruschetta
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1/2 cup garlic, minced
1/4 cup dried rosemary
1/4 cup salt
2 tbsps. ground black pepper
24 beef tenderloin steaks (IMPS/NAMP 1189a)
Garlic Oil:
1 cup olive oil
1/4 cup garlic, minced
48 slices Italian bread, 1/2-inch thick
144 arugula leaves (or spinach leaves)
3 cups tomato relish
Tomato Relish:
1 1/2 lbs. plum tomatoes, seeded, diced
1/2 cup extra virgin olive oil
1 cup marinated dried tomatoes, drained, chopped
1 cup fresh basil, chopped
1 cup pitted ripe olives, sliced
1 tsp. salt
1/2 tsp. ground black pepper
| 1. |
In bowl, mix garlic, rosemary, salt and pepper until thoroughly blended. Season both
sides of each steak with 2 tsps. garlic mixture. Place in utility pan. Cover and refrigerate.
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| 2. |
To make garlic oil: In bowl, combine olive oil and minced garlic. Cover and reserve.
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| 3. |
For each serving to order: Grill 1 steak to desired doneness. Slice thinly. Lightly brush
2 bread slices on both sides with garlic oil. Grill bread on both sides until golden. Plate
bread slices; top each with 3 arugula or spinach leaves, half the steak slices and 1 tbsp.
tomato relish.
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| 4. |
For tomato relish: In bowl, toss plum tomatoes, olive oil, marinated dried tomatoes, basil,
olives, salt and pepper until thoroughly blended. Cover and refrigerate. Yields 4 cups.
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SERVINGS: 24
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