Bistro Steaks on Garlic Bruschetta
Thick sirloin or rump steaks on garlic bruschetta with a red wine and pepper drizzle
Based on a 2cm/¾inch thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
- 2 thick lean sirloin or rump steaks
- 2 thick slices fresh ciabatta or granary bread, cut on the diagonal
- 1 garlic clove, peeled and cut in half
- 30ml/2tbsp extra virgin olive oil
- 15ml/1tbsp black or Schezuan peppercorns, finely crushed
- 120ml/8tbsp good red wine
- 120ml/8tbsp good, hot beef stock
- 1 small shallot, peeled and finely diced
- 15g/½oz butter
- ½ small red pepper, deseeded and finely diced
- Wild rocket leaves, to garnish
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- 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.
- Place the peppercorns on a shallow plate and coat the steaks on both sides.
- 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.
- In the same pan stir in the wine, stock and shallot. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
- Remove the pan from the heat, stir in the butter, red pepper and any meat juices from the steak plate.
- Place a bruschetta slice on each place, cut the steaks in half, arrange on top and pour over the sauce.
- Garnish with the fresh rocket leaves and serve with roasted tomatoes.