Steak & Stilton Bruschetta

Steak & Stilton Bruschetta

A meaty twist on the classic dish with tomatoes substituted for steak. A steak makes any meal better, right?



  • 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.