Steak on garlic toast with cherry tomato salsa
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The ultimate dinner dream! Rich steak, thinly sliced on a crispy slice of Italian bread slathered with soft, warm garlic and topped with tangy, fresh tomato salsa! Kids and adults alike will dig in to this casual dinner dish. Poaching the garlic is a quick way to mellow its strong taste. Leftover oven-roasted garlic can also be used. The tomatillos bring a tart, fresh lemony flavor to the salsa. You can find these small green, tomato-like fruits in the produce section of most supermarkets. Remove the papery skin before cutting. Dial the heat of the salsa up or down with the amount of jalapeno you use.
Ingredients
Garlic
6 clove(s), whole unpeeled
Water
3 cup(s)
Cherry tomatoes
2 cup(s), halved (or grape tomatoes)
Tomatillo
2 medium, cut into small wedges
Cucumber
½ large, peeled and diced
Red onion
½ medium, finely chopped
Cilantro
¼ cup(s), chopped
Jalapeño pepper
1 medium, seeded and minced (wear gloves to prevent irritation)
Apple cider vinegar
3 Tbsp
Olive oil
1 Tbsp, extra virgin
Table salt
½ tsp
Uncooked lean trimmed sirloin beef
1 pound(s), boneless steak, trimmed of all visible fat
Dried oregano
2 tsp
Black pepper
1 tsp, coarsely ground
Italian bread
4 slice(s), (1-inch) seeded, toasted
Instructions
1
Bring the garlic and the water to a boil in a small saucepan. Reduce the heat and simmer, uncovered, until the garlic is very tender, about 15 minutes. Drain. When the garlic is cool enough to handle, remove the skins; put the garlic into a small bowl and mash. Set aside.
2
Spray the broiler rack with nonstick spray; preheat the broiler.
3
Meanwhile, to prepare the salsa, combine the tomatoes, tomatillos, cucumber, onion, cilantro, jalapeño, vinegar, oil, and salt in a medium bowl. Refrigerate, covered, until ready to serve.
4
Sprinkle the steak with the oregano and black pepper. Broil the steak 5 inches from the heat until an instant-read thermometer inserted into the center of the steak registers 160°F for medium, 145°F for medium-rare, about 5 minutes on each side for medium. Let stand 10 minutes, then thinly slice the steak on an angle across the grain.
5
Spread the toast slices with the garlic spread. Arrange the meat on top of the bread slices. Top with the salsa. Serve at once.
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