Bistro Steaks on Garlic Bruschetta

Thick sirloin or rump steaks on garlic bruschetta with a red wine and pepper drizzle

Cooking Times

Method

1. Preheat the oven to Gas mark 6, 200°C, 400°F.
2. Place the bread on a chopping board and rub gently on both sides with the cut side of the garlic. Place on a baking tray and brush on both sides with half the oil. Bake in the oven for 5-8 minutes, or until golden.
3. Place the peppercorns on a shallow plate and coat the steaks on both sides.
4. Heat the remaining oil in a non-stick frying pan and cook the steaks according to your preference. Transfer to a warm plate and keep warm.
5. In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
6. Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate.
7. Place a bruschetta slice on each place, cut the steaks in half, arrange on top and pour over the sauce.
8. Garnish with the fresh rocket leaves and serve with roasted tomatoes.