Bistro Steaks on Garlic Bruschetta Bistro Steaks on Garlic Bruschetta

Bistro Steaks on Garlic Bruschetta

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

prep time
5 mins

cook time
12 minutes

2 people

Based on a 2cm 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
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon black or Schezuan peppercorns, finely crushed
  • 8 tablespoons good red wine
  • 8 tablespoons good, hot beef stock
  • 1 small shallot, peeled and finely diced
  • 15g butter
  • ½ small red pepper, deseeded and finely diced
  • Wild rocket leaves, to garnish


  1. Preheat the oven to 200°C, 180°C, Fan, Gas Mark 6.
  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.