Preheat broiler to HIGH.
Pan seared steak is topped with your favorite bruschetta toppings: tomatoes, garlic, fresh mozzarella, onions, and drizzled with balsamic glaze.
Servings and Ingredients
|2 roma tomatoes, seeded and chopped|
|2 tbsp. Hy-Vee Short Cuts chopped white onions|
|1 clove(s) garlic, minced|
|10 fresh mozzarella pearls, coarsely chopped|
|1 tbsp. Gustare Vita olive oil|
|2 (8-oz. each) New York strip steaks|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|2 tbsp. fresh basil, thinly sliced|
|Gustare Vita balsamic glaze, for serving|
Things To Grab
- Small bowl
- 10-inch cast iron skillet
In a small bowl, mix together tomatoes, onions, garlic, and fresh mozzarella; set aside.
Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Sear steak 2 to 3 minutes on each side or until deep golden brown. Remove from heat and top steaks with tomato mixture.
Broil steak 3 to 4 minutes until cheese is slightly melted and internal temperature of steak reaches 130 degrees for medium-rare or 145 degrees for medium. Remove from oven and allow to rest at room temperature for at least 5 minutes before serving. Top each steak with 1 tablespoon basil and drizzle with balsamic glaze, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 480mg
- Total Carbohydrates: 2g
- Protein: 23g
Hy-Vee Test Kitchen