Bruschetta With Beef Filet
Contains Dairy
Ingredients
5 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 cup cherry tomatoes, halved
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
6- ounces cream cheese, softened
3- ounces soft goat cheese
large garlic cloves, minced
16- ounces thin skirt steak, about ¼ inch thick
8 slices from French bread loaf, about ½ inch thick
4-6 fresh basil leaves, thinly sliced
3 tablespoons balsamic vinegar
Instructions
Preheat oven to 400º F. Heat 2 tablespoons olive oil in large skillet or non-stick pan to medium high heat. Add onions and cook until slightly softened, 3-5 minutes. Reduce heat to medium low and cook 20 minutes or until golden brown and very soft, stirring occasionally.
Meanwhile, place tomatoes in a baking pan. Add 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper, stir to coat. Bake at 400º F for 12-15 minutes or until soft. Remove and mash tomatoes, stir into cooked onions and remove from heat.
In a small bowl, mix cream cheese, goat cheese, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper until combined, set aside.
Turn oven on regular to high broil. Sprinkle steaks with salt and pepper to taste (optional). Place in oven, 5-6 inches from heat. Broil 5-10 minutes, flipping halfway until browned, slightly firm and cooked to desired doneness. Remove steaks, allow to sit 5 minutes, then cut into ½ inch pieces.
Coat both sides of sliced bread with remaining olive oil. Broil bread 3-5 minutes until toasted.
Spread cheese mixture onto toast, top with steak, then tomato jam. Top with fresh basil and a drizzle of balsamic vinegar.
