Tartines, Bruschetta, Open-Faced Sandwiches… Whatever you want to call these babies- these Balsamic Steak Tartines are simply delish!
Alright, so last year I did a dinner party for one of my best friend’s parent’s retirement party and made the BEST steak sliders. These tartines were absolutely the inspo for them. But in like…. tartine style. Fancy style, if you will. Tartine is the French word for toast. So if you prefer to call them bruschetta- tomatoes tahmahtoes IMO.
Speaking of tahmahtoes, this balsamic steak tartine is paired with jammy tomatoes which are like summer in a jar. So good and goes great just slathered anywhere you well please. Anywho, I won’t keep you any longer. These are perfect for a snack, a lunch, a dinner, or an appetizer!
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Did you make these Balsamic Steak Tartines?! Be sure to tag me on Insta @theseasonaljunkie, I love to see your creations!
Balsamic Steak Tartines with Whipped Blue Cheese and Jammy Tomatoes
Bite into summer with these Balsamic Steak Tartines with Whipped Blue Cheese and Jammy tomatoes! Perfect for lunch, a snack, or dinner!
- Marinated Steak:
- 1 pound Sirloin Steak
- 1 tsp Garlic, minced
- 1 tsp Dijon Mustard
- 1/4 cup Balsamic Vinegar
- 1 tsp Honey or Other Sweetener
- 1/2 cup Olive Oil
- 2 tsp Dried Oregano
- Salt and Pepper
- Whipped Blue Cheese:
- 1/2 cup Cream Cheese
- 2 oz Blue Cheese
- Jammy Tomatoes:
- 1 pint Cherry Tomatoes
- 2 sprigs of Thyme
- 2 Cloves of Garlic, crushed
- 1/4 cup Olive Oil
- 2 tbsp Hot Honey
- Salt and Pepper
- 4 tbsp, Chives, chopped
- 1 cup Arugula
- 8 Ciabatta Slices
- Olive Oil
- Optional: Balsamic Glaze
In a bowl mix together minced garlic, dijon mustard, balsamic vinegar, olive oil, honey or sweetener, and dried oregano. Add Steak to a shallow dish and pour marinade over steak. Allow to marinate for a minimum of 6 hours and up to 24 hours, be sure to flip halfway through.
Whipped Blue Cheese.
In a small bowl add blue cheese and cream cheese. Using a hand mixer, whip cheeses together until light and spreadable. Set aside in fridge!
In a pot on medium low heat, add tomatoes, crushed garlic, olive oil, and thyme. Cook while stirring. Tomatoes will begin to burst. Add 1/4 cup of water and put a lid on it for 15-20 minutes. Add hot honey and cook for an additional two minutes until thick and jam like! Turn off heat and set aside.
Once steak is done marinating, preheat oven to 400 degrees. Get an oven safe grill pan super hot on medium/high heat. Sear steak on both sides for 2 minutes to give grill marks. Add Steak to preheated oven and finish cooking for 12-16 minutes. For a medium rare steak you will want the internal temp to be 135 degrees, 145 degrees for medium, 155 degrees for medium well, and well you know the rest. Allow to rest off the pan for 10 minutes.
While Steak is resting, spread olive oil on cut side of ciabatta slices. Over medium heat toast sliced bread until golden.
Slice steak into thin slices. On cut toasted ciabatta, spread whipped blue cheese, spread tomato jam, add steak slices, small handful of arugula, top with chopped chives. If you are obsessed with balsamic drizzle balsamic glaze on top. Enjoy!