Grilled T-bone steaks topped with warm brie and bruschetta
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  • For the barbecue
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
Grilled T-bone steaks topped with warm brie and bruschetta
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
40minutes
servings
4
type of dish
Main course
ingredient
  • 3 tomatoes (red), diced
  • 1 red oni (small), diced
  • 2 clove(s) garlic , finely chopped
  • 30 ml basil , chopped and fresh
  • 15 ml parsley , chopped and fresh
  • 30 ml olive oil
  • 2 ml salt
  • 1 ml pepper
  • 4 potato(es) (medium)
  • 60 ml butter , salted
  • 4 T-bone steaks
  • Au goût, steak spice seasoning (store-bought)
  • 300 g brie cheese
  • To taste, sour cream
  • 60 ml bacon (store-bought, cooked)
  • 30 ml green onion(s) , chopped
  • 3 tomatoes (red), diced
  • 1 red oni (small), diced
  • 2 clove(s) garlic , finely chopped
  • 30 ml basil , chopped and fresh
  • 15 ml parsley , chopped and fresh
  • 30 ml olive oil
  • 2 ml salt
  • 1 ml pepper
  • 4 potato(es) (medium)
  • 60 ml butter , salted
  • 4 T-bone steaks
  • Au goût, steak spice seasoning (store-bought)
  • 300 g brie cheese
  • To taste, sour cream
  • 60 ml bacon (store-bought, cooked)
  • 30 ml green onion(s) , chopped
prep time
  1. Preheat barbecue to medium-high and oil grill.
  2. For the bruschetta: In a large bowl, combine diced tomatoes and onions, garlic, herbs, oil, salt, and pepper. Set aside.
  3. Slice part of the way down into each potato, stopping just short of cutting all the way through, accordion-style. Add 15 mL (1 tbsp.) of butter on each potato, season with salt and pepper, and wrap in foil.
  4. Reduce heat on one side of barbecue to medium-low and place potatoes. Cook for 40 minutes or until tender, turning during cooking.
  5. Take steaks out of fridge about 15 minutes before grilling and sprinkle with steak seasoning.
  6. In the last 10 minutes of potato cooking time, grill steaks 5 to 6 minutes per side or until desired doneness. Meat must reach a minimum internal temperature of 63°C (145°F). Remove meat from heat, cover in aluminum foil, and let stand for 5 minutes.
  7. Place one or two slices of brie on each steak and top with reserved bruschetta.
  8. Top potatoes with sour cream, bacon, and green onions.
  9. Serve with green salad.