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Steak bruschetta with Dijon mayonnaise

Published: 31 Jul 04
Updated: 18 Mar 24

If you’re looking for a quick and easy alternative to a burger, then this steak bruschetta recipe is for you. Try making it on the barbecue in summer.

Cooking for a crowd? Try this show-stopping chargrilled florentine T-bone.

Easy
August 2004

Test kitchen approved

Serves 4
Hands on time 20 mins

If you’re looking for a quick and easy alternative to a burger, then this steak bruschetta recipe is for you. Try making it on the barbecue in summer.

Cooking for a crowd? Try this show-stopping chargrilled florentine T-bone.

Dairy-free recipes

Nutrition: per serving

Calories: 502kcals
Fat: 29g (8.1g saturated)
Protein: 30g
Carbohydrates: 31g (2g sugars)
Salt: 1.9g

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Ingredients

4 x 125g thin sirloin steaks
2 tbsp olive oil
1 lemon or lime, plus extra halves, griddled, to serve
1 ciabatta loaf
2 fat garlic cloves, halved lengthways
Small bag mixed green salad leaves

For the mayonnaise

4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp chilli sauce

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Method

Make the mayo. Put the mayonnaise, mustard and chilli sauce into a small bowl. Season and mix together.
Preheat a griddle or frying pan over a high heat. Brush the steaks with oil and cook for 2 minutes each side. Squeeze over some lemon juice.
Split the ciabatta lengthways then cut each half into 2 pieces. Brush the cut surfaces with a little more olive oil and sprinkle with coarse salt. Using the same pan, griddle, cut-side down, over the highest heat for 2 minutes, until toasted and a little charred. Rub each with the garlic then spoon over some Dijon mayonnaise and a little green salad. Slice each steak in half, season lightly and put 2 halves on top of each ciabatta slice with a griddled lemon half to squeeze over the top.