Easy Steak Bruschetta
This easy steak bruschetta is loaded with unique flavor, featuring tender steak, chimichurri sauce, fresh pico de gallo, and Queso Fresco crumbles.
Servings 15
Equipment
- Medium bowl
- Cast iron skillet
- Large baking sheet
Ingredients
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 lime, juiced (about 1 tsp)
- 8 oz beef steak tenderloin
- 1/4 cup fresh chimichurri sauce
- 1/2 cup fresh pico de gallo
- 1/4 cup Queso Fresco, crumbled
- 1 loaf (10-ounce) French baguette, sliced into ½-inch slices and lightly toasted
Instructions
- In a medium bowl, mix the seasonings and lime juice. Add the steak, toss to coat, and allow to marinate for at least 10 minutes.
- Cook steak in cast-iron skillet over medium-high heat for 3-5 minutes on each side, based on thickness. Internal temperature should reach 135°-145°F, depending on preference.
- Allow steak to rest 5 minutes and then slice into small bite-sized chunks.
- To assemble steak bruschetta, arrange prepared bread slices on large baking sheet. Spread about 1-2 teaspoons of pico de gallo over the bread. Next, layer a generous amount of steak. Drizzle the chimichurri sauce over the steak and sprinkle crumbled Queso Fresco on the top.