Steak & Stilton Bruschetta
A meaty twist on the classic dish with tomatoes substituted for steak. A steak makes any meal better, right?
Ingredients
- 1 - Steak , large steak, such as sirloin, rib-eye or rump
- 1 tbsp - Olive oil
- 1 - Ciabatta , ciabatta bread roll, halved
- 1 tsp - mustard , Dijon mustard
- 17 g - Watercress , handful
- 50 g - Stilton
- 5 g - Balsamic vinegar , splash
Cooking Method
- Preheat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Place the steak on a plate to rest.
- Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
- Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.
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