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Beef Bruschetta with Roasted Garlic-Feta Spread

Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives.

  • 40
    min
  • 6
    SERVINGS
  • 370
    Cal
  • 15 g
    Protein

Ingredients:

  • 1 beef Flat Iron Steak (about 8 ounces)
  • 5 cloves garlic, smashed
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1 loaf ciabatta bread (11 to 14 ounces)
  • 3/4 cup feta cheese crumbles
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse grind black pepper
  • 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
  • 1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons
  • 1/3 cup thinly sliced fresh basil leaves

Cooking:

  1. Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.

    Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside. 

  2. Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet.  (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.

  3. Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.

  4. Season steak with salt and pepper.  Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.

  6. Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.

368 CALORIES

0 % *

5.6g SAT FAT

0 % DV **

15g PROTEIN

0 % DV

1.2 mg IRON

0 % DV

3.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 368 Calories; 191.7 Calories from fat; 21.3g Total Fat (5.6 g Saturated Fat; 0.15 g Trans Fat; 3.5 g Polyunsaturated Fat; 6.7 g Monounsaturated Fat;) 41 mg Cholesterol; 728 mg Sodium; 29 g Total Carbohydrate; 1.5 g Dietary Fiber; 15 g Protein; 1.2 mg Iron; 220 mg Potassium; 1.6 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 3.3 mg Zinc; 14 mcg Selenium; 37.2 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.

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