Ribeye Steak with Salad Bruschetta
Summer is grilling and cold salad season, and I have both prepared for us today. I have a seasoned, grilled ribeye steak and small garlic toasted sourdough bread topped with goat cheese spread, marinated tomatoes and raw broccoli, topped with chopped pine nuts, diced bacon bits and dried parsley. For dessert, I made a peach bundt cake. That will be my next blog post, so please stay tuned! This dish will feed two hungry appetites but if you add one more steak, you can easily feed up to four. Let's get started, shall we?
Ingredients
1 or 2 ribeye steaks, seasoned with your favorites
6 slices small sourdough bread
1 pint your favorite baby tomatoes, halved
12+ raw broccoli florets, trimmed
1 stick your favorite goat cheese (3 oz)
3 tablespoons crumbled feta
1/4 cup extra virgin olive oil or grape seed oil+
*Garlic Parmesan dressing (or, your favorite)
chopped pine nuts and bacon*
salt and pepper
tablespoon black pepper corns
grated Parmesan or Roman cheese*
4 large cloves or 8 small cloves garlic, 1/2 diced, 1/2 sliced
Bring your steaks to room temperature and season both sides with your favorite seasonings. I like to use Kinders* seasonings or I create my own with salt, pepper, garlic powder, dried rosemary and sage. Let the steaks sit out or, refrigerate them if you will be cooking them within thirty minutes.
Bruschetta and Salad
In a bowl, add about a quarter cup of evoo, a half or whole pint of halved baby tomato medley and trimmed raw broccoli florets, a hefty pinch of black pepper and a little pinch of salt. Add 1/2 cup of Garlic Parmesan dressing (which went perfect with the goat cheese) and the feta. Stir thoroughly and set in the refrigerator for thirty minutes or more, the longer the better.
Meanwhile...
When ready to serve....Toast six slices of sourdough. You can either toast them without evoo or butter, but I like garlic butter or rubbed with roasted garlic. Delicious, but, it's up to you. Spread garlic and herb goat cheese over each slice. Just prior to serving, add broccoli and tomatoes atop the goat cheese. Sprinkle with chopped pine nuts and bacon bits, and finish off with a sprinkle of dried parsley.
Finishing the steak.....
Fire up your outdoor grill or, heat up your indoor grill pan or plate over medium-high heat. Drizzle about four tablespoons onto your steaks and into the grill plate/pan. (You get what I mean by now, I am sure. 😊)
Add garlic slices to the oil as the pan heats up. When they start to brown, remove them but do not toss. Add the steaks to the rippling oil and sear about four minutes per side. If the steaks are thicker than an inch, sear for four more minutes before flipping. Finish the steaks low and slow, either in the oven at 250-degrees for eight minutes or on the cool side of the bbq. At 145-degrees, or so, the steak is done. Remove after eight minutes to rest for several minutes. Afterward, slice agularly (at an angle) against the grain. Have your plates ready for the delicious goodness you are serving.
In addition, add the black pepper corns and add back the garlic to the steak skillet if cooking indoors. Stir them into the renderings and oil. After you have plated the steaks, add a couple of spoonfuls of the garlicky, peppery oil atop the steaks for a stunningly crispy garlic delight. If you grilled them, have a small skillet or sauce pan with the same ingredients to pour atop your steaks. By-the-way, this is amazing with chicken, pork and turkey.
Ready to enchant your guests?
A final note, if your guest is gluten free or just is not fond of bread, the salad can be served by itself. Maybe a parmesan bowl? Just a thought.
I hope you have enjoyed this recipe blog post. It was certainly delicious and, even nutritious! Well, mostly. 😋 As always, I am grateful for your visit and your time. Now, Go Cook For Someone You Love!❤
~Martin
In-House Cook
