Steak Bruschetta


Toss over local greens for a light, flavorful bruschetta salad, too!

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One of Jillian Dreusike’s favorite palate-pleasers is a homemade grilled steak, gorgonzola, tomato and EVOO bruschetta. She simply suggests dicing up all ingredients and tossing them together. Serve right away or store in the fridge for a few hours.

Steak Bruschetta
Recipe Type: Appetizer
Author: Jillian Dreusike
Serves: 4
  • 1 loaf French baguette, sliced and toasted
  • 2 tablespoons EVOO (or your favorite olive oil)
  • About one pound of steak, cooked and diced
  • 3 beefsteak/heirloom/Roma tomatoes, diced 
  • 1/2 cup crumbled gorgonzola cheese
  • 3 cloves garlic, minced
  • 1/2 cup balsamic vinegar
  • Salt and pepper
1. Combine steak, tomatoes,  gorgonzola, EVOO, garlic, balsamic vinegar and salt and pepper in a large bowl. Mix to combine well. Refrigerate and serve on toasted baguette slices.
2. You can save this delicious dish in the fridge for up to 4 days

Even the busiest people take time to slow down and enjoy a fresh meal during the summer. Jillian Dreusike, the founder of allongée, is a fiend for fresh produce, especially her own basil plant that lives in her city-window.



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