Steak Bruschetta and Guacamole Spread

Sirloin On BBQ

Sirloin On BBQ

The steak bruschetta we served at the patio party had wonderful color, taste, and texture that left the plate almost empty. This was the easiest of all the bruschetta toppings to make. Thinly sliced steak on top of a bread of your choice with the guacamole spread was a beautiful combination. For those guests that are not fans of guacamole (or just me), we suggest cherry tomatoes, basil leaves, onions, and fresh horseradish on the side. The original concept as stated in previous posts came from a cusine at home recipe. Our modified version is provided below. The guacamole goat cheese spread is a great stand alone item any time and I actually thought is was not bad for guacamole.


The Steak & Trimmings

2 lbs. top sirloin steak, trimmed of the fat
2 tablespoons of olive oil
1 teaspoon hot sauce
Salt and black pepper to taste
Thinly sliced cherry tomatoes
Thinly sliced red onion
1 cup of basil leaves
Prepared horseradish


Preheat grill to medium-high.

Cut the steaks into at least four(4) relatively equal sizes, if possible. Brush the sirloin steak with a mixture of the oil and hot sauce and season with kosher salt and fresh ground pepper. Grill until you have steaks that are medium rare, medium and medium well. Remove from the grill as they reach their desired temperature, tent with foil, and rest 5 minutes. The steak will continue to cook a bit so make sure you consider that when measuring the temperature of the steaks. I found that it was best to have most of the steak medium (pink inside) for our guests. Slice against the grain into thin strips that are manageable for the breads you are providing with it. Serve with sides and guacamole spread below.


Goat Cheese Horseradish Guacamole Spread

2 avocados, peeled and pitted
2 tablespoons goat cheese
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
2 teaspoon prepared horseradish
2 scallions or green onions, minced
Salt and black pepper to taste


Place the avocados, goat cheese, lemon juice, hot sauce and horseradish in a food processor and pulse until chunky. Stir in scallions and season with salt and pepper to taste.

You can make the dip while the steaks are resting or earlier if you want to chill the spread.

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