Steak and Tomato Bruschetta with Worcestershire Sauce and Chive Mayonnaise Steak and Tomato Bruschetta with Worcestershire Sauce and Chive Mayonnaise

Steak and Tomato Bruschetta with Worcestershire Sauce and Chive Mayonnaise

Tasty summer lunch for 4 in under 20 minutes. Open sandwich with strips of rib eye, rump or sirloin steaks on granary bread with Worcester sauce and chive mayonnaise.

prep time
15 mins

cook time
5 minutes

serves
4 people

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

Ingredients

  • 450g/1lb lean rump, sirloin or rib-eye steak, cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 15-30ml/1-2tbsp fresh thyme leaves
  • 4 thick slices fresh granary or ciabatta bread, cut on the diagonal, toasted
  • 9 cherry tomatoes, quartered
  • 75g/3oz rocket leaves or pea shoots (available seasonally at good supermarkets)
  • 120ml/8tbsp light or reduced calorie mayonnaise
  • 20ml/4tsp wholegrain mustard
  • 30-45ml/2-3tbsp Worcestershire sauce
  • 60ml/4tbsp freshly chopped chives

Method

  1. To prepare the mayonnaise; in a small bowl mix all the ingredients together.
  2. Place the steak in a shallow bowl, season on both sides and sprinkle with the thyme leaves. Thread the cubes onto 4 small wooden (previously soaked in cold water for 20 minutes) or metal skewers.
  3. Cook under a preheated moderate grill or prepared barbecue according to your preference. Transfer to a warm plate and set aside.
  4. Place the bread on a chopping board and spread with half the mayonnaise, then a handful of rocket or pea shoots. Remove the beef cubes from the skewers and place on the bread with the tomatoes.
  5. Spoon over the remaining mayonnaise and serve immediately.