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Level
very easy
Prep Time
20 mins
Total Time
40 mins
Serves
4

Ingredients

3
tomatoes
1
red oni
2
garlic
clove(s)
30
basil
ml
15
parsley
ml
30
olive oil
ml
2
salt
ml
1
pepper
ml
4
potato(es)
60
butter
ml
4
T-bone steaks
Au goût,
steak spice
300
brie cheese
g
To taste,
sour cream
60
bacon
ml
30
green onion(s)
ml

Preparation

Step 1
Preheat barbecue to medium-high and oil grill.
Step 2
For the bruschetta: In a large bowl, combine diced tomatoes and onions, garlic, herbs, oil, salt, and pepper. Set aside.
Step 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.
Step 4
Reduce heat on one side of barbecue to medium-low and place potatoes. Cook for 40 minutes or until tender, turning during cooking.
Step 5
Take steaks out of fridge about 15 minutes before grilling and sprinkle with steak seasoning.
Step 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.
Step 7
Place one or two slices of brie on each steak and top with reserved bruschetta.
Step 8
Top potatoes with sour cream, bacon, and green onions.
Step 9
Serve with green salad.