Steak Bruschetta with Chimichurri
  1. To prepare the chimichurri, wash the parsley and the pepper.
  2. Cut all the ingredients for the chimichurri finely and add them to a bowl. Add the juice of the lime, olive oil, salt, and pepper. Mix and store in a container with a lid in the fridge.
  3. Salt and pepper the steak. Cook in a medium to high heat with olive oil. Cook 3 minutes per side to get a medium rare doneness. Let it rest for at least 5 minutes and cut it into thin slices.
  4. Cut the ciabatta bread in half, lengthwise, and toast it with butter in a pan until golden brown.
  5. To assemble the bruschetta, spread mayonnaise in the bread, put a bed of rocket in each bread and the sliced steak on top of it. Pour chimichurri on top of the steak deliberately.

Steak Bruschetta with Chimichurri

A light, fresh and delicious recipe for summer steak! Very easy to make and even more delicious if you use dry aged steak...


  • 2 dry aged steaks
  • Salt and pepper
  • Olive oil
  • 1 Ciabatta bread
  • Butter
  • Mayonnaise
  • Fresh rocket
  • For the Chimichirri:
  • 1 big shallot or 2 small shallots
  • 1 clove of garlic
  • 1 spicy pepper
  • 1 box of flat parsley
  • Juice of 1 lemon
  • ¼ cup of olive oil
  • ¼ teaspoon of salt
  • Pepper