Steak & stilton bruschetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large steaksuch as sirloin, rib-eye or rump
- 1 tsp olive oil
- 1 ciabattabread roll, halved
- 1 tsp Dijon mustard
- handful watercress
- 50g stilton
- splash balsamic vinegar
Nutrition: per serving
- kcal529
- fat31g
- saturates14g
- carbs23g
- sugars1g
- fibre1g
- protein42g
- salt1.69g
Method
step 1
Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.
step 2
Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
step 3
Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.
