Steak & stilton bruschetta
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.8 out of 5.8 ratingsRate
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These open steak sandwiches are ready in a flash and make for a substantial and easy meal
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Chunky oven chips
A star rating of 4.7 out of 5.197 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 large steak
such as sirloin, rib-eye or rump
-
1 tsp olive oil
-
1 ciabatta
bread roll, halved
-
1 tsp Dijon mustard
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handful watercress
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50g stilton
-
splash balsamic vinegar
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Nutrition: per serving
- kcal529
- fat31g
- saturates14g
- carbs23g
- sugars1g
- fibre1g
- protein42g
- salt1.69g
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Method
-
step 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.
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step 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.
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step 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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A star rating of 4.8 out of 5.8 ratings
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