Cheesy Garlic Bread With Steak Bruschetta 

🧂 Ingredients

• 1 loaf French Bread

  or Italian bread
• 1 cup Shredded Italian Cheese Blend
• 1 batch Roasted Garlic Confit
• 1/2 cup Butter

  softened
• 1/2 tsp Sea Salt
• 2 tbsp Fresh Parlsey

  minced
• 1/4 tsp Red Pepper Flakes
• 2 Flat Iron Steaks
• 2 tsp Kosher Salt

  for the steak
• 1 pint Cherry Tomatoes

  halved
• 1/4 cup Fresh Basil

  chiffonade
• 1/2 Onion

  diced small
• 1/4 cup Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

• 1 Preheat the oven to 400 F. and line a baking sheet with parchment paper.
• 2 Remove the steaks from the fridge and pat dry with paper towels. Lightly oil and
  season with kosher salt and let rest while prepping everything else.
• 3 In a bowl or a food processor, combine the cooled roasted garlic (strain from
  the oil), softened butter, salt, red pepper flakes, and fresh parsley together.
  Mix to combine.
• 4 Slice the bread lengthwise and place it onto the baking sheet. Add the butter to
  the top of each piece of bread in a thin even layer. Save the extra butter for
  the steaks.
• 5 Top each bread slice with 1/2 cup of shredded cheese and bake in the oven for
  5-6 minutes or until the cheese is melted. Broil on high heat for an additional
  1-2 minutes to get the cheese to become a nice golden brown.
• 6 In another bowl, add the sliced tomatoes, onions, basil, olive oil, salt, and
  pepper. Mix to combine.
• 7 To sear the steaks, preheat a cast iron skillet to medium-high heat. Sear each
  side for 1-2 minutes, flipping as needed then basting with the extra garlic
  butter. Cook the steaks until they hit your desired level of doneness (I prefer
  130 F. for a medium-rare). Remove and let rest before slicing.
• 8 Assemble the cheesy garlic bread with thin slices of steak and then top with the
  tomato bruschetta. Cut into 2-inch slices and serve.

Nutrition Info