Steak & Stilton bruschetta

Steak & Stilton bruschetta

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

These open steak sandwiches are ready in a flash and make for a substantial and easy meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
529
protein
42g
carbs
23g
fat
31g
saturates
14g
fibre
1g
sugar
1g
salt
1.69g

Ingredients

  • 1 large steak, such as sirloin, rib-eye or rump
  • 1 tsp olive oil
  • 1 ciabatta bread roll, halved
  • 1 tsp Dijon mustard
  • handful watercress
  • 50g Stilton
  • splash balsamic vinegar

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Method

  1. Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.
  2. Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
  3. Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

Recipe from Good Food magazine, December 2010

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Comments

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eleanormayo's picture
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Delish! Was completely devoid of ideas for last night's supper and this fitted the bill. Like EmSmith, I also used gorgonzola and upped the quantity of cheese a bit! Served with potato wedges.

emsmith's picture
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Wow! Wonderful punchy flavours! Did use gorgonzola instead of stilton, which was obviously somewhat more gooey. Also probably used more like 50g per person as opposed to 50g between us....but other than that I stuck to the recipe. Served these up with some of the 'New potatoes Lyonnaise' for a really tasty grown-up treat.

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