Steak Bruschetta with French Onion Marmalade
User Reviews
5.0
123 reviews
Excellent
Steak Bruschetta with French Onion Marmalade
Report
A twist on two classics, Steak Bruschetta with French Onion Marmalade makes the perfect party appetizer and is great for sharing. Parts of this recipe can be made days in advance for easy entertaining, too!
Share:
Ingredients
Onion Marmalade
- 4 tablespoons unsalted butter
- 3 yellow onions medium
- ½ teaspoon kosher salt
- ¼ cup red wine dry
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh thyme
Bruschetta
- 16 oz. Panorama Grass Fed Grass Ribeye Steaks 2 steaks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 1 baguette ~12 oz.
- 12 oz. gruyere cheese shredded
- onion marmalade recipe above
- fresh thyme for garnish
Add to Shopping List
Instructions
- Make French Onion Marmalade
- Dice the onions, and measure out the rest of the ingredients for the marmalade before getting started.
- In a nonstick skillet over medium heat, melt the butter, and then add the onions. Season with salt.
- Cook the onions for 15-20 minutes, stirring occasionally so the onions don’t stick to the bottom of the pan. Cook until the onions are golden brown and beginning to caramelize.
- Pour in the red wine, and let it bubble for a few minutes.
- Add the red wine vinegar, and continue cooking the marmalade on medium-low for another 10 minutes, or until the onions are more caramelized and soft. Continually stir so the marmalade doesn’t stick.
- Add the fresh thyme leaves, and gently stir them in.
- Remove the marmalade from the heat, and transfer to a mason jar or a food storage container. Refrigerate until it’s time to use them.
- Sear the Panorama Ribeye Steaks
- To sear the steaks, add butter and oil to the nonstick skillet over high heat. You can use the same nonstick pan that you used for the French Onion Bruschetta.
- While the butter melts, remove the steak from its packaging, pat dry with a paper towel and season with salt and pepper.
- Gently place the steaks in the hot skillet. Cover with a splatter guard.
- Cook the steaks for 4-5 minutes on the first side before flipping once.
- Cook for an additional 2-3 minutes before taking the steaks’ temperatures with a digital thermometer. If the steaks are within 5-10°F of your ideal temperature, remove it from the skillet, remove it from the heat. If the steaks aren’t close to your ideal temperature, continue cooking.
- When the steaks have finished in the skillet, transfer to a plate and cover with foil.
- Let the steaks rest for 10-15 minutes before slicing thinly with a sharp knife. Make sure that you cut the number of slices as you have of the baguette so each individual bruschetta has a slice of steak.
- Make the bruschetta
- Preheat the broiler, and line a large baking sheet with parchment paper.
- Slice a baguette into ½” thick rounds with a serrated knife. Place on the prepared baking sheet.
- Smear 2-3 teaspoons of the French Onion Marmalade onto the baguette rounds.
- Sprinkle 2-3 teaspoons of the gruyere cheese on top of the marmalade. Try to keep it mostly on the baguette, as it will get bubbly and stick to other baguettes if it hits the pan.
- Broil the bruschetta for about 5-6 minutes, or until the cheese is toasty and bubbly.
- Remove from the broiler and let the bruschetta cool for 10 minutes.
- Place the sliced Panorama ribeye steaks on top of the bruschetta.
- Add a sprinkle of extra fresh thyme leaves for garnish.
- Serve warm or at room temperature.
Notes
- Rare (cool red center): 125°FMedium rare (warm red center): 135°FMedium (warm pink center): 145°FMedium well (light pink center): 150°FWell done (cooked entirely through): 160°F
- Poke a digital meat thermometer’s tip into the center of the steak. Be careful not to push it all the way through the other side.
- Let the thermometer tell you what the temperature is, and then transfer the steak to a plate and cover if it’s within 5-10°F of your ideal temperature. If it’s not close to your ideal temp, cook it for longer.
- How much salt and pepper should I use on my steak?
- I like to use about ½ teaspoon of salt and pepper each on an 8 oz. steak, which is the size of these Panorama ribeyes.
Nutrition Information
Show Details
Serving
1bruschetta
Calories
104kcal
(5%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
24mg
(8%)
Sodium
129mg
(5%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 36bruschetta
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1bruschetta | |
| Calories | 104kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 24mg | 8% |
| Sodium | 129mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
Other Recipes
You'll Also Love
Steak Appetizer with Caramelized Onion and Boursin® Garlic & Fine Herbs Cheese
French, American
5.0
(6 reviews)
