Grilled Steak Bruschetta

3.52 from 31 votes

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Protein: Beef

Cut: Ribeye Steak

Course: Main Course, Snack

6 roma tomatoes diced
olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 slices Italian loaf bread sourdough, or other bread of choice, 1/2-inch-thick, sliced on the bias
¼ cup mayonnaise
2 cloves garlic peeled and sliced in half
2 tablespoons extra virgin olive oil
3 ounces herbed triple cream cheese such as Boursin
1/4 cup balsamic glaze for drizzling
2 teaspoons fresh chopped parsley for garnish

Heat a propane grill to medium-high or prepare a charcoal grill for two-zone grilling. Lightly oil the grill grates.
Pat the ribeyes dry with paper towels and coat on all sides with kosher salt and freshly cracked black pepper. Set aside on a plate or rimmed baking sheet.
When the coals turn to gray ash, begin to cook the steak. Place ribeyes on the grill over direct heat for 4 minutes. Turn the steaks, cook and covered for an additional 3 minutes, then turn again and grill for an additional 2 to 4 minutes, until they reach desired doneness (135 F for medium rare). Remove the steaks to a clean cutting board or rimmed baking sheet to rest.

Combine diced tomatoes, olive oil, salt, and pepper in a medium mixing bowl. and set aside.
Spread the sliced bread on both sides with mayonnaise and arrange on a rimmed baking sheet.
Grill the bread over indirect heat on the cooler side of the grill for 3 to 4 minutes on each side or until grill marks begin to deepen and the spread mayonnaise becomes transclucent. Remove and cool slightly. Rub each piece with one of the garlic cloves, cut side down.
Top each piece of bread with 1 piece of steak. Spread 1 tablespoon of triple cream cheese on top of the steak, followed by 2 heaping tablespoons of bruschetta topping. Drizzle each individual bruschetta with the balsamic glaze just before serving. Top each piece of bruschetta with chopped parsley. Serve.

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