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Elite Steak Bruschetta Toasts
By: Devon - Westport, CT - 2016 Recipe Contest
"I am an avid griller and I love the flavors of coffee with the smokiness of cumin and chipotle, so it was the perfect combo. The freshness of my bruschetta topping over grilled toast made the recipe complete. It's like an elegant steak salad. So pretty on a plate, so satisfying on the taste buds. My family's favorite!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafee.
Featured ingredient: Elite Espresso 10 oz. Bag Ground
- 1 cup Door County Elite Expresso brewed coffee-cooled
- 1 tablespoon sea salt
- 2 teaspoons ground cumin
- 2 tablespoons brown sugar
- 1 tablespoon crushed garlic
- 2 tablespoons chipotle in adobo sauce
- 1 1/2 pounds skirt steak
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh basil plus 2 tablespoons- divided use
- 2 shallots- minced
- 6 slices Italian bread (1/2 inch thick)
- 1/2 cup crumbled blue cheese
- 3/4-cup ranch salad dressing
- Combine brewed coffee, salt, cumin, sugar, garlic and chipotle in adobo in a gallon size Ziploc bag.
- Add steaks, close the bag, and place in the refrigerator for 6-8 hours. Turn the bag a few times to evenly coats the steaks.
- Preheat grill or grill pan to medium high. Remove steaks from the marinade.Grill over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Let steak rest for 5 minutes before thinly slicing against the grain.
- Meanwhile, prepare bruschetta topping by combining the tomatoes, 2 tablespoons basil and shallots in a bowl.
- Toast or grill the bread slices until golden on both sides. Top toasts with steak slices, bruschetta topping and blue cheese. Drizzle with dressing and sprinkle with remaining basil.