Caveman Style Steak Bruschetta | Chef Eric Recipe

This Caveman Style Steak Bruschetta is the perfect appetizer for game day or any gathering! Learn all how-to perfect Caveman Style grilling with Chef Eric!

"These beauties are so fun to cook and share. Grilling directly on the coals is a great way to instill big bold caramelized flavor while entertaining yourself or others at the same time! Please Enjoy!" - Chef Eric Gephart

Caveman Style Hanger Steak Bruschetta

Ingredients:
1 ½ Pounds Hanger Steak, Trimmed (Wooden Nickel Farms)
2 Tablespoons Lanes Blackening Seasoning

1 Each Tomato, Diced
3 Cloves Garlic, Minced
6 leaves Basil, Sliced Thin
½ Cup Mozzarella, Small Balls or Torn
1 teaspoon Oregano
1 teaspoon Kosher Salt
1 Tablespoon Reduced Balsamic Glaze

Baguette
¼ Each Baguette, Sliced and toasted
1 Stick Unsalted Butter, room temp

Garnish
1 teaspoon Lemon Zest
3 Tablespoons Large Parmesan Flakes
1 Tablespoons Reduced Balsamic

Method:
1. Fill the firebox 50% full and bank it to one side of the grill. Light the fire from the bottom of the charcoal pile and leave the draft door and dome fully open the entire time. Get a raging fire, agitate the coals, and let it come to temp again.
2. Butter and toast your baguette to make crostini’s then transfer to the presentation plate and remove the grill grate.
3. Use the ash tool to knock off the ash on top of the embers and make a ramp with the coals, ensuring that the engaged charcoal has access to air flow (don’t block the entire bottom of the basket or fire grate.) Season and slightly oil the outside of the steaks and place the steaks directly on the glowing ramp of coals. Blister sear the steaks for 30 seconds to 1 minute on each side, remove from the grill and slice the steak the same size as the tomatoes or slightly larger. Season the sliced steak with a bit of salt then toss the charred steak with the tomato/mozzarella mixture. Add Fresh lemon zest, mix and taste for seasoning.
4. Transfer an appropriate amount of mixture to the toasted bread. Briefly place the topped crostini’s back on a grill grate to warm. Top with parmesan flakes and a bit of olive oil and reduced balsamic. Enjoy!

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