Ingredients (2 servings)
Base
- 4 slices sourdough bread
- 200–250g steak (sirloin, ribeye, or striploin)
- 2 cups fresh arugula (rocket leaves)
Seasoning & Sauce
- 1–2 tbsp olive oil
- Salt & black pepper to taste
- 2 garlic cloves (optional)
- 1 tbsp butter
- 1–2 tsp balsamic glaze or reduction
- Chili flakes (optional)
- Parmesan shavings (optional)
🍳 Step-by-Step Recipe
1. Toast the Sourdough
- Toast slices until golden and crisp
- Lightly rub with a garlic clove while warm (optional)
- Set aside
2. Cook the Steak
- Season steak generously with salt and black pepper
- Heat pan until very hot
- Add olive oil and sear steak 2–4 minutes per side (depending on thickness)
- Add butter and garlic, baste the steak for extra flavor
- Rest steak for 5–10 minutes, then slice thinly
3. Prepare Arugula
- Toss arugula with a tiny drizzle of olive oil, salt, and pepper
- Keep it fresh and lightly seasoned
4. Assemble Toast
- Place a layer of arugula on toasted sourdough
- Add sliced steak on top (slightly overlapping)
5. Finish & Serve
- Drizzle balsamic glaze over steak
- Add parmesan shavings (optional)
- Sprinkle chili flakes for heat
- Serve immediately while steak is warm
🔥 Pro Tips
- Let steak rest properly so juices stay inside
- Slice against the grain for tenderness
- Add a fried egg on top for extra richness
- Use sourdough with thick crust to hold juices
If you want, I can also create a luxury steak toast food photography prompt or a full gourmet sourdough toast menu (sweet + savory set).
