Tag: flap steak

Steak Bruschetta: Year of Beef

I know this week’s Year of Beef installment was supposed to feature a Blade Roast, but in honor of Sunday’s big game I decided to switch things up a bit. I’ll be saving the roast for a later date, and turning this week’s focus on my ALL TIME favorite beef appetizer, the Steak Bruschetta! The first time I had these was last year at an Idaho Cattlewoman meeting, and I’ve been in love ever since. Megan Satterwhite (Idaho Cattlewoman President) brought these to Sun Valley, and they were a hit! So good, in fact, that a month later I made these and took them to my parent’s house on Christmas Eve!

The original recipe calls for Flank Steak, but if you notice my pictures, that’s not what I used. Unfortunately I couldn’t get one thawed out in time, so I took the liberty of heading to the meat case of our local grocery store. beefdiagramThere wasn’t any Flank Steak available, but there was a great selection of Carne Asada. Carne Asada is a thin beef steak that’s usually cut from a flank, skirt or flap steak, which is why I felt confident in my choice. Flank steak comes from the Flank area, Skirt comes from the Plate area, and Flap comes from the Bottom Sirloin. As you can see, all of those cuts come from close to the same abdominal area, which is why they’re pretty interchangeable in this recipe.

I hope you all have a great Super Bowl Sunday, may the best team win!

Ingredients: (Hang tight on measurements, I’ll go into detail on those in just a bit!)

Flank Steak



Blue Cheese (slices are easiest, but crumbles work just fine)

Measurements: I suggest making these based on sheet quantity. One baking sheet worth, two baking sheets worth…you get the picture! I used an 18”x13” baking sheet, and could have easily fit 25 bruschetta bites on my sheet, without being too crowded (and I had the makings for that many as well). I used 1 pound of Carne Asada, ½ of an extra-long baguette, and one entire large onion. One block of blue cheese would easily cover your bruschetta bites, and leave you with extra as well. On Christmas Eve we made one sheet worth of bruschetta (along with other appetizers) for four people, and didn’t have any leftover—so you can use that as your scale for however many you think you’ll need.

Options: The options/substitutions on this recipe are almost endless. As mentioned above, Flank Steak, Carne Asada, Skirt Steak or Flap Steak are all similar, and can be utilized in this recipe. The original recipe calls for blue cheese; however, Mr. Jarvis isn’t a very big BC fan, so instead I put Feta on his. Gorgonzola would also work, as would thinly sliced smoked Gouda. I’m an onion lover, but I know there are those out there who aren’t. Although my heart breaks at the thought of no onion, taking it away would still leave you with a flavor-full bruschetta bite (and you’ll notice I also made a row of those for Mr. J). If you’re cooking for a crowd and are unsure of their preferences, I’d go ahead and make a row of each—that way nobody gets left out!

Directions: Now, on to the fun part! First, I sliced my onions and started sautéing those up until they were tender.onions_steakbruschetta I also took this time to line my baking sheet with tin foil, making for easy clean up! While the onions cooking, I turned the Traeger up to high, and waited for it to heat up. My onions were done as soon as it was time to put the meat on, which worked out perfectly. While the meat cooked, I got busy slicing up my baguette into pieces approximately ½ inch thick. My favorite baguettes come from the Costco bakery, and can usually be found next to the bagels.

carneasada_steakbruschettaI cooked my meat for about 3 minutes per side. Personally, I don’t like to get my meat too done, because I know it’ll cook even more after everything is assembled and in the oven. After my meat was cooked enough to be considered as rare, I brought it inside and sliced it into 1-2” sections, or whatever size will fit nicely on your baguette.

The assembly for these bites is unbelievably easy!

Step 1) Grab a slice of baguette;

Step 2) Grab a slice of meat, and add that to your baguette slice;

Step 3) Top steak with cheese;

Step 4) Add onion, and set the bite on your baking sheet!

_steakbruschettaThese go in a 350 degree oven for about 10-15 minutes, or until the cheese is melted. (If you’re going to use Feta, be aware that it’s not going to melt like blue cheese does…so 10 minutes should work just fine.) This recipe is perfect if you like making stuff ahead of time (or the night before), that way all you have to do is assemble the parts and throw your pan(s) into the oven. I hope you enjoy!

And now for a little extra fun…the winners of our “Make Mine Beef” giveaway are:MakeMineBeefWinnerYou can send us an email (info(at)idahocattlewomen(dot)org) to claim your prize!

Categories: Beef, Idaho Cattlewomen, Recipes