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.
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
- 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
- To prepare the mayonnaise; in a small bowl mix all the ingredients together.
- 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.
- Cook under a preheated moderate grill or prepared barbecue according to your preference. Transfer to a warm plate and set aside.
- 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.
- Spoon over the remaining mayonnaise and serve immediately.