Steak Bruschetta with Goat Cheese and Tomato Jam

steakmag October 31, 2014 Comments Off on Steak Bruschetta with Goat Cheese and Tomato Jam
Steak Bruschetta with Goat Cheese and Tomato Jam


  • 5 tablespoons olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 6-ounces cream cheese, softened
  • 3-ounces soft goat cheese
  • 3 large garlic cloves, minced
  • 16-ounces thin skirt steak, about ¼ inch thick
  • 8 slices from French bread loaf, about ½ inch thick
  • 4-6 fresh basil leaves, thinly sliced
  • 3 tablespoons balsamic vinegar


  1. Preheat oven to 400º F. Heat 2 tablespoons olive oil in large skillet or non-stick pan to medium high heat. Add onions and cook until slightly softened, 3-5 minutes. Reduce heat to medium low and cook 20 minutes or until golden brown and very soft, stirring occasionally.
  2. Meanwhile, place tomatoes in a baking pan. Add 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper, stir to coat. Bake at 400º F for 12-15 minutes or until soft. Remove and mash tomatoes, stir into cooked onions and remove from heat.
  3. In a small bowl, mix cream cheese, goat cheese, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper until combined, set aside.
  4. Turn oven on regular to high broil. Sprinkle steaks with salt and pepper to taste (optional). Place in oven, 5-6 inches from heat. Broil 5-10 minutes, flipping halfway until browned, slightly firm and cooked to desired doneness. Remove steaks, allow to sit 5 minutes, then cut into ½ inch pieces.
  5. Coat both sides of sliced bread with remaining olive oil. Broil bread 3-5 minutes until toasted.
  6. Spread cheese mixture onto toast, top with steak, then tomato jam. Top with fresh basil and a drizzle of balsamic vinegar.

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