Seared beef and broccoli bruschetta

How to make Seared beef and broccoli bruschetta recipe

Serves 4

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
375 g (12 oz) broccoli florets
500 g (1 lb) sirloin steak
75 ml (3 fl oz) extra virgin olive oil
4 slices of sourdough bread
2 garlic cloves, sliced
1 small red chilli, deseeded and finely chopped
1 tablespoon balsamic vinegar
125 g (4 oz) baby rocket leaves
salt and pepper

Method:
Blanch the broccoli in a saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold running water and drain again. Pat dry on kitchen paper and set aside.

Rub the steak with 1 tablespoon of the oil and season well with salt and pepper.

Heat a ridged griddle pan over a high heat, add the steak and cook for 2 minutes on each side or until seared all over. The steak should be rare. Remove from the pan and leave to rest for 5 minutes, then cut into thick slices.

While the steak is resting, reheat the griddle pan, add the sourdough bread slices and cook for 2 minutes on each side or until lightly charred.

Heat the remaining oil in a wok or large frying pan, add the garlic and chilli and stir-fry for 1 minute. Add the broccoli and stir-fry for 1 minute. Stir in the vinegar and remove from the heat. Combine with the beef and rocket in a large bowl.

Arrange the bread on serving plates, top with the beef salad and serve.

For beef bruschetta with horseradish dressing, prepare and cook the steak, and chargrill the sourdough bread as above. Combine the sliced beef with 125 g (4 oz) watercress leaves in a bowl.

Arrange the bread on serving plates and top with the beef and watercress. Beat together 2 tablespoons soured cream, 2 teaspoons horseradish sauce, 1 teaspoon white wine vinegar and salt and pepper. Drizzle over the bruschetta and serve.

Seared beef and broccoli bruschetta