Ingredients
Scale
- 1 pound of flank steak
- 1 large onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 baguette, sliced into 1-inch pieces
- 1 cup shredded Gruyère cheese
- Fresh parsley for garnish
Instructions
- Slice the flank steak into thin strips and season with salt and pepper.
- Heat butter and olive oil in a skillet, add onions, and sauté for 15-20 minutes until caramelized.
- Toast baguette slices in a preheated oven at 400°F (200°C) for 5-7 minutes until golden and crispy.
- Layer toasted bruschetta with caramelized onions, sliced steak, and shredded Gruyère cheese, then broil for an additional minute until the cheese bubbles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a vegetarian version, substitute steak with grilled mushrooms or marinated tofu.
- Freshly toasted baguette slices enhance the experience over store-bought bruschetta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking and Sautéing
- Cuisine: French-American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bruschetta
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg