Steak & Roasted Tomato Jam
The Steak & Roasted Tomato Jam recipe is a culinary creation that captures the essence of vibrant flavors and rich textures. Discovered amidst travels in South America, where grilling is not just cooking but an art form, this dish combines the savory lusciousness of well-seasoned steak with the sweet and tangy complexity of roasted tomato jam. The inclusion of cream cheese adds a layer of creamy richness, tying the elements together into a symphony of tastes.
Equipment
- 1 oven
- 1 shallow saucepan
Ingredients
- 1 teaspoon steak seasoning
- 2 tablespoons balsamic vinegar
- 16 slices French baguette
- 2 beef ribeye steaks
- 3/4 cup blue cheese
- 3 garlic cloves
- 5 tablespoons olive oil
- 1/4 teaspoon pepper
- 6 ounces cream cheese
- 1 cup grape tomatoes
- 1/2 teaspoon kosher salt
- 1 large sweet onion
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 2 tablespoons oil, heated in a wide medium saucepan, sauté onion until tender.
- 1 tablespoon butter, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon cayenne toss tomatoes.
- Roast for 20 minutes, or until soft.
- Using a fork, gently mash the tomatoes into the onion.
- Combine sour cream, goat cheese, garlic, and the rest salt and black pepper in a shallow saucepan.
- Brush the remaining oil on the bread pieces and grill them, covered, over moderate flame until gently toasted, about 3 minutes on each side.
- Season steaks generously with steak spice.
- To serve, put grated cheddar cheese over toasts and top with meat and onions combination.
- Vinegar should be drizzled on top.