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The Rub SocietyBruschetta Steak with Chimichurri. Alfresco dining at the beach. Steak cooked to medium rare perfection topped with our homemade bruschetta and spicy avocado chimichurri. Paired with creamy fresh Burrata, roasted Brussels sprouts, and crispy grilled bread. It’s simple but it’s so so good.
Ingredients
- FOR THE STEAK
- salt and pepper
- 2 (12 ounce) ribeye steaks; drizzled with olive oil & sprinkled generously with Booma's BBQ Grazed and Blazed Beef seasoning
- 8 ounces burrata
- 3 - 4 slices thick-cut bread; grilled or toasted
- Booma's BBQ Grazed and Blazed Beef Seasoning
- FOR THE BRUSCHETTA
- 4 - 6 medium ripe Roma tomatoes
- 1/3 cup olive oil
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and pepper
- FOR THE BRUSSELS SPROUTS
- 1 pound brussels sprouts; halved
- 3 tablespoons olive oil
- salt and pepper
Instructions
- Heat the grill to medium heat. Season steak with Booma's BBQ Grazed and Blazed Beef Seasoning, as much or as little as you like. Let rest for 30min. Cook the steaks for 3 - 5 minutes per side depending on the thickness for medium rare. Remove and slice thinly.
- Make the Bruschetta. In a food processor, pulse the tomatoes until chopped. Transfer the tomatoes to a strainer. Sprinkle generously with salt and let strain for 1 hour, stirring occasionally. After tomatoes have drained. Transfer them to a medium bowl. Add the olive oil, basil, and parsley. Sprinkle with fresh cracked pepper. Add salt if needed. Leave at room temperature until ready to serve.
- Using Toad's Kitchen Chimichurri, soak in olive oil.
- On a large baking sheet line with parchment paper, add the Brussels sprouts, olive oil, salt and pepper. Roast in a 425 degree oven for about 15 minutes.
- Serve steak topped with bruschetta and chimichurri and alongside burrata, bread, and brussels sprouts.
