Steak Burrata Bruschetta

Indulge in the exquisite flavors of Steak Burrata Bruschetta – a culinary masterpiece that brings together the richness of tender steak and the creaminess of burrata cheese.

What ingredients do you need?

  • Steak: For this delectable dish, opt for a well-marbled cut like ribeye or New York strip, ensuring succulence and flavor infusion during cooking. The steak is expertly seared to perfection, creating a savory base for the bruschetta.
  • Burrata: Burrata is a luxurious Italian cheese that’s a heavenly blend of mozzarella and cream. The outer shell is pure mozzarella, while the inside reveals a luscious, soft center of cream and curd. Its mild, buttery taste complements the boldness of the steak, creating a harmonious balance of textures and flavors.
  • Sourdough Baguette: A toasted sourdough baguette serves as the base for this recipe, providing a delightful sour tang when paired with burrata and steak. However, feel free to choose your favorite type of baguette.

Procedure to cook Steak Burrata Bruschetta

Assemble your bruschetta by layering slices of the perfectly cooked steak on crusty grilled bread. Top it generously with creamy burrata, fresh tomatoes, basil, and a drizzle of balsamic glaze for that final touch of sophistication.

Each bite offers a symphony of tastes – the charred notes of the steak, the creaminess of burrata, and the freshness of tomatoes. Steak Burrata Bruschetta is not just a meal; it’s a culinary journey that will leave your taste buds dancing with delight.

xoxo, Joe

Buratta Steak Bites


  • 1 pound hanger steak (or any other steak such as flank, filet, ribeye)

  • 1 tablespoon mushroom powder (optional)

  • 2 large garlic cloves

  • 1 tablespoon neutral oil (such as canola, avocado, vegetable oil)

  • 1 sourdough baguette (sliced in 1-inch pieces)

  • 8 ounce burrata

  • Top with finely chopped chives and a drizzle of balsamic vinegar (optional)

  • Kosher salt and freshly ground black pepper


  • Preheat your oven to 350 degrees. Bring your steak to room temperature, we are using hanger steak here, but ribeye will work just as well. Season with salt, pepper, and mushroom seasoning.
  • Slice your bread in about 1/2 inch pieces, it should make around 20 to 24 slices. Place on a sheet tray and toast, for about 6 to 8 minutes.
  • In the meantime, heat a cast iron with a drizzle of oil until piping hot. Add your steak and sear for 2 minutes on all sides for medium rare. Transfer to the oven for another 1 to 2 minutes until your desired cooking time. Remove from the oven and let rest for about 15 minutes. Thinly slice.
  • Once your bread is toasted, take a garlic clove and spread it against the toast. Top with burrata, then your steak. Top with chives, a finished of flakey salt, a crank of black pepper, and a drizzle of balsamic vinegar. Serve!

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