Serves 1
Directions
- 1Slice tomatoes in half and add them to a bowl.
- 2Grate garlic into the bowl with tomatoes.
- 3Dice the red onion.
- 4Add diced red onion to the bowl.
- 5Chop parsley and add it to the bowl.
- 6Add extra virgin olive oil to the bowl.
- 7Crush the tomatoes with the back of a spoon or a fork.
- 8Season with salt and pepper and stir.
- 9Add olive oil to a hot pan.
- 10Add the ribeye steak to the pan and cook it to your preference.
- 11When cooked, remove the steak from the pan and let it rest for about 2-3 minutes.
- 12Slice the steak.
- 13Add olive oil to the pan (without cleaning it) and add slices of baguette to toast them.
- 14Rub some garlic on the warm bread for extra flavor.
- 15Spoon the tomato mixture onto the toasted baguette slices.
- 16Crumble gorgonzola cheese over the tomato mixture.
- 17Place slices of cooked ribeye steak on top.
- 18Drizzle honey over the bruschetta.
- 19Add a little bit of salt on top of the steak.
Ingredients
- 170 g Tomatoes
- 2 Garlic cloves
- 80 g Red onion
- 3 tbsp EVOO
- 15 oz Ribeye
- to taste Gorgonzola
- to taste Honey
- Baguette
Equipment
bowlknifegraterpantongs
Tips
- Season as you go.
- Don't clean out the pan after cooking the steak, you want all the bits from the steak to get into the bread.
- Rub garlic on the warm bread to give it some extra flavor.
- The honey brings out the flavor of the gorgonzola.
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