Wholemeal Sourdough Bruschetta
Seared steak, cherry tomatoes and honey topped bruschetta
Serves
4
Prep Time
15 mins
Cook Time
10 mins
This cafe-style twist on wholemeal sourdough bruschetta makes for a delicious and healthy lunch. We’ve topped ours with sprouts, avocado, cherry tomatoes, and drizzled honey to elevate the dish. This fresh and flavourful meal goes from prep to plate in under 25 minutes.
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ShareIngredients
2 x 200g Quality Mark beef sirloin
4 slices sourdough
250g cherry tomatoes
2 Tbsp olive oil
1 tsp honey
1 Tbsp balsamic vinegar
1 garlic clove
chopped1/2 avocado
masheda small handful of alfalfa sprout
Method
Brush the bread slices with olive oil.
Place them under a hot grill for 1 minute each side until toasted.
Heat a frying pan.
Brush the steaks with olive oil and cook on one side until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
Remove from heat and allow to rest, loosely covered with aluminium foil.
Add 1 tsp of olive oil to another frypan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper. Sauté until the skin of the tomatoes starts to break. Keep juice for seasoning at the end.
Place a slice of toast on each plate, spread with avocado, top with meat slices and cherry tomatoes. To serve, add the Alfalfa sprouts and drizzle with juice from tomatoes.
