Beef Bruschetta

Hi! Finally, a new post . . . not a new recipe, though. I adapted this recipe to serve it to a huge group at an event a few years ago called the Shamrock Shindig . . . I won't get into too many details, but it did win an award. The prize for the award? A little statue of a leprechaun. Nice . . .

Regardless of the leprechaun situation, this is one of my favorite recipes - it's not complicated and people seem to love it. The picture shows the basic recipe, which I like to think of as the "winter version" of beef bruschetta. There is also an optional summer topping - best for when tomatoes and basil are at their peak.

All-Seasons Beef Bruschetta

10 to 12 ounces beef sirloin steak
salt and pepper
2 teaspoons canola oil
4 oz. crumbled feta cheese
4 tablespoons sour cream
1/2 cup roasted red bell pepper, chopped (fresh or canned)
3 to 4 tablespoons basil pesto
16 arugula (or spinach) leaves, to garnish
1 loaf French Baguette bread, cut into 1/2-inch slices and toasted (16 pieces total)

1. Season both sides of sirloin steak with salt and pepper.
2. Heat oil in a skillet over medium heat; place the steak in the skillet and cook until medium-rare, turning steak once.
3. Remove steak from skillet; cover with foil and allow steak to rest.
4. Place feta cheese and sour cream in a food processor; process until smooth.
5. Slice steak very thinly, cutting against the grain.
6. Spread cheese mixture evenly over bread slices. Top each slice with basil pesto, arugula leaf, roasted red pepper, and one to two slices of steak. Serve immediately.

Optional summer topping:
1/2 small yellow onion, chopped and sauteed until caramelized
1/2 cup chopped fresh tomato
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, minced
fresh basil leaves, to garnish

Combine caramelized onion, tomato, olive oil, balsamic vinegar, and garlic in a medium bowl; toss to combine. Season with salt and pepper. Distribute evenly over top of beef slices on bruschetta. Substitute fresh basil for arugula.