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Ricetta Rib-Eye Steak Bruschetta with Chimichurri Sauce

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Begin your cookout with this wonderful canape that will have people asking for the recipe.

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Tempo di cottura:
Porzioni: 16-20 servings
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Cost per serving $0.23 vedi dettagli
  • 1 - 6/8 oz. rib-eye or your favorite steak
  • 2 tsp. Tex-Mex Diablo Dust (below), or taco seasoning
  • 1 tbs. olive oil
  • 1 thin baguette, sliced in 1/2 inch portions
  • melted butter
  • 2 cloves garlic, minced
  • 1 small tube goat cheese (chevre)
  • 8-10 oz. Mexican Blend Cheese or Monterrey Jack shredded
  • 1 recipe Chimichurri (below)
  • paprika
  • optional: pico de gallo or olive tapenade


  1. Two hours in advance, make a wet rub with the oil and Diablo Dust and season the steak. Refrigerate.
  2. Later, heat oven to 400 degrees.
  3. Melt butter with minced garlic, brush on one side of baguette slices.
  4. Toast in oven for 5-6 minutes.
  5. Spread some goat cheese on top of each slice.
  6. Fire up the grill.
  7. Cook steak to desired doneness. Let rest 5-10 minutes.
  8. Cut steak in thin slices, against the grain.
  9. Cut oven temp back to 350.
  10. Top each baguette slice with some beef strips, a dollop of chimichurri, and then cheese.
  11. Garnish with paprika.
  12. Bake slices until cheese melts


Nutrition Facts

Amount Per Serving %DV
Serving Size 20g
Recipe makes 16 servings
Calories 75  
Calories from Fat 55 73%
Total Fat 6.13g 8%
Saturated Fat 3.41g 14%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 102mg 4%
Potassium 26mg 1%
Total Carbs 0.41g 0%
Dietary Fiber 0.0g 0%
Sugars 0.27g 0%
Protein 4.48g 7%
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