Eric Akis: A steak sandwich with Italian flair

The word bruschetta is derived from the Italian “bruscare,” which implies, “to roast in excess of coals” or “to toast.” When you’re generating bruschetta, what you are roasting/charring or toasting is sliced bread. When the bread has been geared up that way, it’s then rubbed with garlic and drizzled with superior olive oil.

Bruschetta, in that standard kind is a very simple foodstuff with a enjoyable style that, in excess of time, cooks in Italy and elsewhere considered to be one thing that could also be tastily topped.

1 of the most popular toppings, of system, is a chopped tomato/basil combination which is superb to make in August, when farm marketplaces and backyard gardens are overflowing with ripe, aromatic, whole-of-flavour tomatoes. There’s also plenty of locally developed basil to be had at this time of 12 months.

The other day, when setting up what to have for supper, my initial strategy was to serve some tomato/basil bruschetta as an appetizer, adopted by some grilled tenderloin steaks for the entrée. But I then recalled one of the very first periods I had an open-confronted steak sandwich in a restaurant, exactly where a tender steak was served on toasted garlic bread.

It was pretty delectable, so I resolved, with bruschetta becoming garlic-flavoured bread, to serve my tenderloin steaks on it. I then topped the steaks with the tomato/basil combination building an eye attractive, summery, quite tasty primary-study course dish I named a bruschetta steak sandwich.

To round out the meal, I served the steaks with some miniature potatoes, corn and zucchini. The potatoes were basically boiled till tender, though the zucchini and corn, with kernels slash off the cob, were being sautéed alongside one another with a blend of seasonings. In other text, two uncomplicated-to-make side dishes that get the job done seriously effectively the bruschetta steak sandwiches.

Bruschetta Steak Sandwich

This Italian-style variation of an open-faced steak sandwich sees bruschetta topped with a tender steak and a complete-of-flavour, ripe tomato/basil combination.

Preparation time: 30 minutes

Cooking time: six to eight minutes

Helps make: 4 servings

1 huge garlic clove, halved lengthwise

2 medium on the vine or other ripe red tomatoes, minimize into 1/4-inch cubes

1/4 cup chopped refreshing basil

1 1/2 Tbsp more virgin olive oil, additionally some for the steak and bread

2 Tbsp freshly grated Parmesan cheese

1 tsp balsamic vinegar

• salt and freshly ground black pepper, to taste

4 (about 1-inch thick) slices Italian bread (see Take note)

2 (6- to 8-ounce/170- to 225-gram) tenderloin steaks, each about 1-inch thick (see Eric’s selections)

• new basil sprigs, for garnish

Mince just one of the 50 percent cloves of garlic and set in a medium bowl. Established apart the other half garlic clove until finally needed under. Include the tomatoes, chopped basil, olive oil, vinegar, cheese and salt and pepper to taste to the minced garlic and blend to combine. Cover and let tomato mixture sit at room temperature right until all set to provide.

Preheat a barbecue or indoor grill to medium-large. Set the bread slices on the grill, and grill about a person to two minutes per aspect, or right until toasted and lightly charred. Established bread on a vast plate. Rub one particular aspect of every bread slice with the minimize-facet of the remaining fifty percent garlic clove. Now drizzle every single bread slice with a tiny olive oil.

Brush every steak flippantly with olive oil, and then period with salt and pepper. Grill the steaks to the preferred doneness, letting about 3 minutes for each side for unusual, and a few to four minutes for every side for medium scarce to medium.

Established a slice of the bread on each of 4 dinner plates. Set a steak on top rated of the bread on every plate, generously prime with the tomato combination, garnish with basil sprigs, and delight in.

Observe: The slices of Italian bread I utilised were being about five-inches extensive and 3-inches broad.

Eric’s solutions: If you really don’t have a barbecue or indoor grill, pan-sear the steaks in a hot olive oil in a skillet on the stovetop to the wished-for doneness. As for the bread, just toast it in a toaster, and then rub with the garlic and drizzle with the oil. Other tender steaks, these types of as strip loin medallions or major sirloin medallions, will also get the job done in this recipe.

Zucchini and Summer time Corn Sauté

Here’s a nicely spiced, simple summertime aspect dish that you can serve alongside the bruschetta steak sandwiches.

Preparation time: 12 minutes

Cooking time: about five to 6 minutes

Tends to make: 4 servings

1 Tbsp further virgin olive oil

1 Tbsp butter

1 medium zucchini, cut into 1/4-inch thick slices (see Be aware 1)

1 cup fresh corn kernels (see Observe 2)

1/4 tsp ground cumin

1/4 tsp smoked paprika

• pinch purple pepper flakes

1 green onion, very thinly sliced

• salt and freshly ground black pepper, to flavor

Position the oil and butter in a massive skillet established around medium, medium-high heat. When butter has melted and is no extended foaming, include the zucchini, corn, cumin, paprika and crimson pepper flakes. Sauté and stir the zucchini and corn right until just tender, about four to 5 minutes. Combine in the green onion and salt and pepper, to taste, and provide.

Notice 1: The zucchini I utilized was about 9-inches lengthy and 2-inches vast.

Be aware 2: 1 medium to substantial cob of corn, soon after shucking and chopping the kernels off the cob, should generate the 1-cup of kernels necessary below.

eakis@timescolonist.com

Eric Akis is the creator of eight cookbooks. His columns surface in the Existence portion Wednesday and Sunday.