I’m contemplating the upcoming end of summer, and I’m going to miss nights like we enjoyed a few weeks ago. A random group text inviting us to a friend’s pool had us in the car in five minutes flat. We spent all day at the pool, then realized that we were starving and started discussing dinner plans. It was about that time that I remembered a couple of steaks I started marinating that morning. We invited our fellow pool partiers over for an after-swim snack, and I got to work on an appetizer that would stretch our steak dinner for two into appetizers for ten.
Baguette slices, grilled to perfection (grill > oven, every single day), topped with steak, blue cheese, horseradish sauce, and rosemary. A filling appetizer that looks impressive? Count me – and my friends – in!
Grilled Steak and Blue Cheese Bruschetta
You will need:
- Steak (I recommend two 1 1/2-inch-thick boneless rib-eye or New York strip steaks; about 12 ounces each)
- Bourbon-Brown Sugar Marinade
- 1/2 medium-sized yellow onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2-3 tablespoons bourbon
- 1/8 cup brown sugar
- 1/4 cup olive oil
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Olive oil
- Blue cheese
- Horseradish sauce
- Fresh rosemary, finely chopped
- Salt and pepper
- Combine all marinade ingredients in a large bowl. Add steak, cover, and refrigerate for 1-3 hours.
- When ready to cook, prepare grill. Slice baguette and brush with olive oil. Toast on pre-heated grill until slightly golden on each side. Remove toasted baguette slices and set aside. Arrange in a single layer on a platter for convenience once the steak is ready.
- Grill steak as desired (I think medium-rare is always the best option), then remove from grill. Let steak cool for a couple of minutes, then slice into pieces that will easily fit on the toasted baguette.
- Place one piece of steak on each baguette slice. Top each baguette generously with horseradish sauce, then add crumbled blue cheese, chopped rosemary, salt, and pepper.
- Serve while steak is still warm.