Steak & Stilton bruschetta
These open steak sandwiches are ready in a flash and make for a substantial and easy meal
- Prep: 5 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 1 large steak, such as sirloin, rib-eye or rump
- 1 tsp olive oil
- 1 ciabatta bread roll, halved
- 1 tsp Dijon mustard
- handful watercress
- 50g Stilton
- splash balsamic vinegar
Method
-
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.
-
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.
-
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.
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