Steak Bruschetta with French Onion Marmalade
User Reviews
5
Steak Bruschetta with French Onion Marmalade
Description
The recipe begins with slowly cooking yellow onions in butter with salt, allowing them to caramelize and develop a deep golden color. Red wine and red wine vinegar are added to deepen the marmalade’s flavor, finished with fresh thyme leaves for an herbaceous note. The marmalade is then chilled and set aside.
Ribeye steaks are seared in a hot pan with butter and avocado oil for a crisp, flavorful crust while maintaining a juicy interior. The steaks are seasoned simply with kosher salt and black pepper, cooked to desired doneness using a thermometer to ensure precision. The baguette is sliced and combined with shredded gruyere, which melts from steak heat or can be warmed separately.
Each bruschetta is assembled by layering the steak slices, a generous spoonful of the onion marmalade, and fresh thyme garnish. The interplay of tender, well-seasoned steak with sweet onion marmalade and melted cheese provides a complex bite, suitable as a hearty appetizer or light meal.
Use a meat thermometer to cook steaks to preferred doneness: 125°F for rare, 135°F medium rare, 145°F medium, 150°F medium well, and 160°F well done.Season each 8 oz steak with about ½ teaspoon each of kosher salt and black pepper before cooking.Allow steaks to rest covered after cooking when they are within 5-10°F of target temperature to ensure even doneness.
Ingredients
Onion Marmalade
- 4 tablespoons butter unsalted
- 3 onion medium, yellow
- ½ teaspoon kosher salt
- ¼ cup red wine dry
- 2 tablespoons red wine vinegar
- 1 tablespoon thyme fresh
Bruschetta
- 16 oz. ribeye steak 2 steaks, Panorama Grass Fed Grass
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter unsalted
- 2 tablespoons avocado oil
- 1 baguette ~12 oz.
- 12 oz. gruyere cheese shredded
- onion marmalade recipe above
- thyme for garnish, fresh
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
- Use a meat thermometer to cook steaks to preferred doneness: 125°F for rare, 135°F medium rare, 145°F medium, 150°F medium well, and 160°F well done.
- Season each 8 oz steak with about ½ teaspoon each of kosher salt and black pepper before cooking.
- Allow steaks to rest covered after cooking when they are within 5-10°F of target temperature to ensure even doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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