Steak and Tomato Bruschetta with Worcestershire Sauce and Chive Mayonnaise

Tasty summer lunch for 4 in under 20 minutes. Open sandwich with strips of beef rib-eye, rump or sirloin steaks on granary bread with Worcestershire sauce and chive mayonnaise.

Prep Time: 15 mins

Cook Time: 5 minutes

Serves: 4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 450g lean beef rump, sirloin or rib-eye steak, cut into 2.5cm cubes
  • 1-2 tablespoons fresh thyme leaves
  • 4 thick slices fresh granary or ciabatta bread, cut on the diagonal, toasted
  • 9 cherry tomatoes, quartered
  • 75g rocket leaves or pea shoots (available seasonally at good supermarkets)
  • 8 tablespoons light or reduced calorie mayonnaise
  • 4 teaspoons wholegrain mustard
  • 2-3 tablespoons Worcestershire sauce
  • 4 tablespoons freshly chopped chives

Method

  1. To prepare the mayonnaise; in a small bowl mix all the ingredients together.
  2. Place the steak in a shallow bowl, season on both sides and sprinkle with the thyme leaves. Thread the cubes onto 4 small wooden (previously soaked in cold water for 20 minutes) or metal skewers.
  3. Cook under a preheated moderate grill or prepared barbecue according to your preference. Transfer to a warm plate and set aside.
  4. Place the bread on a chopping board and spread with half the mayonnaise, then a handful of rocket or pea shoots. Remove the beef cubes from the skewers and place on the bread with the tomatoes.
  5. Spoon over the remaining mayonnaise and serve immediately.