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.

Course Appetizer

Keyword Steak Bruschetta

Prep Time 25

Resting Time 5

Total Time 40

Servings 15

Calories 70kcal

1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1 lime, juiced (about 1 teaspoon)
8 ounce 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

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.