Steak Bruschetta

When winter parties roll around, my first thought always goes to the menu. Between all the Thanksgiving cooking, the dozens of cookies baked in December, and the planning of the Christmas spread, I get cooking fatigue—and fast. Sneaking quick and easy yet impressive recipes into the holiday gatherings helps. That’s why this steak bruschetta has been a go-to holiday appetizer for me. Everything cooks in just about 10 minutes, but it’s so impressive (hello, it’s steak!) that everyone will be wowed.

The pancetta, steak and bread all cook quickly under the broiler, and using prepared bruschetta seriously cuts down on prep time. Salty, peppery, succulent and even a little sweet, these toasts are an impressive way to kick off a meal. If you’re really down to the wire, ask guests to help assemble the crostini—they’re just bread, bruschetta, arugula, steak and pancetta, in that order. Trust me, guests love to help. Pro tip: Give this job to two people who don’t know each other yet. They’ll be happy for an introduction!

Ingredients for Steak Bruschetta

• Pancetta: You’ll caramelize succulent, salty pancetta until it’s crackling and crispy. You can use bacon instead, but pancetta and bacon have some key differences. Pancetta is fully aged pork belly, while bacon is only partly aged, so it’s not as rich and deeply savory as pancetta.
• French bread: Buy a good French baguette from the store or bakery. Cut the baguette into 1/2-inch slices and try not to go thinner, otherwise the raft won’t be strong enough to hold all those toppings. Any thicker, though, and it’ll be too big a bite.
• Sirloin steaks: No need to heat up the grill for this recipe. You’ll bake the sirloin steak. It’s so much easier than standing over the stovetop, constantly worrying about doneness and whether a crust will form.
• Prepared bruschetta: You can find prepared bruschetta at the grocery store, either in the prepared foods section or the international aisle with all the pasta noodles and sauces.
• Arugula: Spicy, peppery arugula bites through the salty, rich and bright flavors while adding a pop of color. For a milder type of green, use spinach.

Directions

Step 1: Broil the pancetta

Preheat the broiler. In a large skillet, cook the sliced pancetta (or bacon, if you’re using it instead) under medium heat until it’s crisp. Promptly remove the pan and use a slotted spoon to transfer the pancetta onto paper towels to drain.

Editor’s Tip: Never walk away from the oven when food is under the broiler. Keep the oven light on and watch as it caramelizes so you know when to pull it.

Step 2: Broil the steak

Sprinkle the sirloin steak with the salt and pepper, and place it on a 15x10x1-inch baking pan. Broil it 3 to 4 inches from the heat for four to six minutes on each side until the meat reaches the desired doneness (135°F for medium-rare, 140° for medium or 145° for medium-well).

Remove the steak from the oven and let it stand for five minutes so the juices can redistribute. Cut the steak into thin slices.

Step 3: Toast the French bread

Place the sliced French bread on an ungreased baking sheet. Broil the bread 3 to 4 inches from the heat until it’s golden brown, about 30 to 45 seconds per side.

Step 4: Assemble the bruschetta

Top the toasted bread slices with the bruschetta topping, arugula, steak and pancetta.

Steak Bruschetta Variations

• Try it with cheese: Smear burrata onto the French bread before adding the toppings, or finish each steak bruschetta with freshly grated Parmesan.
• Add a little spice: Fans of heat can sprinkle red pepper flakes onto the sirloin before broiling it, or drizzle hot honey on the steak bruschetta before serving it.
• Make your own bruschetta topping: Not a fan of the premade stuff? You can also totally make bruschetta from scratch. If you do and it’s outside of peak tomato season, use cherry tomatoes for the best flavor.
• Finish with balsamic: Once your crostini are assembled, lightly drizzle balsamic vinegar or balsamic glaze on top. The tangy sweetness is a nice contrast to the salty, peppery bites.

How to Store Steak Bruschetta

Leftover steak bruschetta won’t hold well once it’s assembled; the bread will get very soggy. If you must keep it for tomorrow’s snack, store it in an airtight container in the fridge. Otherwise, it’s best to store all components in separate containers in the fridge for up to four days.

Can you make steak bruschetta ahead of time?

Yes, you can make certain components of steak bruschetta ahead of time, but hold off on assembling just before serving so the bread doesn’t get soggy. The night before, slice and toast the French bread, then store it at room temperature. You can also caramelize the pancetta (or bacon), let it cool to room temperature, then store it in an airtight container in the fridge. Finish cooking and assembling everything else until just before serving.

Steak Bruschetta Tips

What doneness should I cook the steak to for steak bruschetta?

We recommend you cook the steak to medium-rare, medium or medium-well for steak bruschetta. I always order my steak medium-rare at a restaurant, but for this steak bruschetta, I personally would go with medium. It will look slightly more appetizing on the bread, and will be much easier to eat. If you don’t already own an instant-read thermometer, I highly suggest buying one. It’s especially useful for cooking steak to your desired doneness.

How do you serve steak bruschetta?

Serve steak bruschetta as soon as the steak has finished resting. It’s best served warm or at room temperature. It’s such a pretty, fancy appetizer that it should be paired with equally impressive dishes like fried prosciutto tortellini, Boursin-stuffed mini herb quiches, or dirty martini dip with pretty crudites. Set this appetizer out before a holiday feast or bring it to a New Year’s Eve party.