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Saturday, November 14, 2009

London Broil Bruschetta with Fire Roasted Peppers and Bleu Cheese Crumbles

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This is a fantastic and fairly simple appetizer for any occassion! 

Start off with a 2.5-3lb Top Round steak, commonly labeled in the grocery store as 'London Broil', which it is not.....London Broil is a method, not a cut of beef.

Seasoned with Wolfe Rub Bold


Then did a 'Reverse Sear', by cooking indirect in the 245º-260º range until the internal temperature hit 105º.


Once the meat hit 105º, I finished with a sear until it hit 125º.


While the meat is resting before slicing, I slice up a baguette and drizzled with olive oil and briefly grilled.  While the slices were still warm, I rubbed each piece with a clove of fresh garlic.


Then, I grilled a red onion and red bell pepper that had been drizzled with a little olive oil.


The beef and vegetables are done and the meat has rested for about 15 minutes.


Thinly slice.


Top each slice of baguette with a couple slices of beef, onion, pepper and crumbles of bleu cheese.  The bleu cheese really makes this dish!







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