Steak bruschetta with Dijon mayonnaise

Steak bruschetta with Dijon mayonnaise
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

If you’re looking for a quick and easy alternative to a burger, then this steak bruschetta recipe is for you. Try making it on the barbecue in summer.

Cooking for a crowd? Try this show-stopping chargrilled florentine T-bone. 

Nutrition: per serving

Calories
502kcals
Fat
29g (8.1g saturated)
Protein
30g
Carbohydrates
31g (2g sugars)
Salt
1.9g
Calories
502kcals
Fat
29g (8.1g saturated)
Protein
30g
Carbohydrates
31g (2g sugars)
Salt
1.9g

Ingredients

  • 4 x 125g thin sirloin steaks
  • 2 tbsp olive oil
  • 1 lemon or lime, plus extra halves, griddled, to serve
  • 1 ciabatta loaf
  • 2 fat garlic cloves, halved lengthways
  • Small bag mixed green salad leaves

For the mayonnaise

  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp chilli sauce

Method

  1. Make the mayo. Put the mayonnaise, mustard and chilli sauce into a small bowl. Season and mix together.
  2. Preheat a griddle or frying pan over a high heat. Brush the steaks with oil and cook for 2 minutes each side. Squeeze over some lemon juice.
  3. Split the ciabatta lengthways then cut each half into 2 pieces. Brush the cut surfaces with a little more olive oil and sprinkle with coarse salt. Using the same pan, griddle, cut-side down, over the highest heat for 2 minutes, until toasted and a little charred. Rub each with the garlic then spoon over some Dijon mayonnaise and a little green salad. Slice each steak in half, season lightly and put 2 halves on top of each ciabatta slice with a griddled lemon half to squeeze over the top.

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