Steak bruschetta with Dijon mayonnaise

  • Portion size: Serves 4
  • Hands on time 20 mins
  • Difficulty: easy

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. 

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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
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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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Nutrition

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