Italian Steak Bruschetta
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut
Total TimePrep: 30 min. Broil: 10 min.
- 4 ounces sliced pancetta or bacon strips, chopped
- 1 beef top sirloin steak (1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 diagonally cut French bread slices (1/2 inch thick)
- 1-1/2 cups prepared bruschetta topping
- 1 cup fresh arugula or baby spinach
- Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
- Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices.
- Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
Editor's NoteLook for bruschetta topping in the pasta aisle or your grocer’s deli case.
Nutrition Facts1 appetizer piece: 154 calories, 7g fat (2g saturated fat), 23mg cholesterol, 635mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 12g protein.
Originally published as Italian BLT Steak Bruschetta in Taste of Home Christmas Annual 2018
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