This recipe for a Rib-Eye Steak Bruschetta  is grilled or barbecued and served with toasted ciabatta along with a beetroot and lemon mayonnaise. It will make a delicious light supper or weekend lunch. You could also substitute the rib-eye with sirloin or rump steak.

Beef from Morley Butchers is a truly premium product. To achieve this we first take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. This delivers real taste and well marbled joints. Secondly we matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured product for our customers. See more on our beef here >>

Ingredients For Rib-Eye Steak Bruschetta

4 lean rib-eye, sirloin or rump steaks from Morley Butchers
60ml/4tbsp fresh thyme leaves
30ml/2tbsp basil or olive oil
Salt and freshly milled black pepper
1 small ciabatta loaf, sliced
2 small garlic cloves, peeled and cut in half lengthways
Extra olive oil, for drizzling
Juice of 1 lime
1 x 100g bag salad leaves
Beetroot and Lemon Mayonnaise:
120ml/8tbsp reduce calorie mayonnaise
2 small cooked beetroot (not in vinegar), peeled and finely chopped
60ml/4tbsp freshly chopped chives
Grated zest of 1 lemon

Cooking Method For Rib-Eye Steak Bruschetta

Prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.

In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside.

Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.

Lightly toast the slices, turning once on a prepared barbecue or hot dry griddle pan for 1-2 minutes.
Cook the steaks on a prepared barbecue or preheated grill to the preferred cooking time. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.

Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with a spoonful of mayonnaise.

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