Steak Bruschetta

This flavorful dish combines perfectly seared skirt steak, atop toasted garlic bread with creamy burrata cheese and a vibrant mixture of sweet corn, bell peppers, and spicy jalapeños, each bite offering a tantalizing combination of textures and tastes.

Servings

6

Prep Time

1 Hour

Cook Time

25 Min

Ingredients

1 lb skirt steak

Olive oil

2 tbsp Noshejan Montreal Magique + 2 tsp

1 baguette

6 tbsp butter

1 garlic clove, minced

2 large shallots, halved & sliced

1/2 cup corn

1/2 red bell pepper, seeded and diced

1 jalapeño, seeded & diced

8 oz burrata

Instructions

Dry the steak with paper towels. Drizzle the steak with olive oil in a mixing bowl and sprinkle with the Noshejan Montreal Magique seasoning. Mix well to ensure the steak is evenly coated. Marinate for at least one hour or overnight.

Preheat the oven to 400°. Slice the baguette into 1/2" slices and spread evenly on a sheet pan.

Melt 2 tbsp butter in the microwave or small saucepan. Add the garlic and mix well. Brush over the tops of the sliced baguette.

Bake the bread slices for 15 minutes, until toasted and lightly browned. Set aside.

In a large pan, heat 2 tbsp butter over medium-high heat. Add the shallots and cook for 10 minutes, stirring often. Allow to brown and caramelize. Add 1 tsp Noshejan Montreal Magique, the corn, bell pepper, and jalapeño. Cook for 5 minutes, stirring often. Remove from heat and set aside.

In a large pan, heat the remaining butter over medium-high heat. Cook the steak for 3 minutes on one side and 2 minutes on the other side, or until desired doneness. Set aside and allow to rest for 5 minutes. Slice into strips.

Assemble the bruschetta by evenly dividing the burrata among the bruschetta slices. Top with steak. Evenly top with the shallot mixture. Sprinkle with remaining Noshejan Montreal Magique.