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  • Serves 4
  • 30 mins


1 Northern Ireland Farm Quality Assured sirloin steak

1 medium red pepper

1 small onion

1 large garlic clove

235g plum tomatoes

2 x 15ml (2 tbsp) olives

2 x 15ml (2 tbsp) fresh basil

1 French baguette (approx 50cm long)

1 x 15ml (1 tbsp) olive oil

1.5 x 5ml (1.5 tsp) balsamic vinegar


Chopping board, knife, baking trays, oven gloves, tongs, plastic food bag, bread knife, tin foil, mixing bowl, mixing spoons, tablespoon.


  1.      Pre-heat the grill to medium.
  2.      Prepare the vegetables and garlic:
  •      Remove the stalk and seeds from the pepper and cut in half;
  •      Peel, remove the top and bottom of the onion and cut in half;
  •      Peel and crush the garlic;
  •      Cut the tomatoes in half, remove the seeds and chop coarsely;
  •      Finely chop the olives;
  •      Finley chop the basil.
  1.      Place the pepper and onion on a baking tray and grill for 5 minutes on each side.
  2.      Set the onion aside and place the pepper in a food bag, seal and leave for 5 minutes to loosen the skin.
  3.      Slice the baguette into thick slices.
  4.      Place the bread slices onto a baking tray and grill for 1.5 minutes on each side.
  5.      Place the steak on a baking tray and grill for 8-10 minutes, turning occasionally.
  6.      Wrap the steak in tin foil and leave to rest.
  7.      Remove the pepper from the plastic bag and remove the skin.
  8.      Coarsely chop the pepper and onion and place in a mixing bowl.
  9.      Add the tomatoes, basil, olives, garlic, olive oil and balsamic vinegar and mix well.
  10.      Remove the steak from the tin foil and slice thinly.
  11.      Assemble the bruschetta:
  •      Place a slice of steak on top of each bread slice;
  •      Top with a tablespoon of the tomato mixture.

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