Ever since I watched the movie Julie & Julia, I’ve been wanting to cook some to the dishes shown in the movie. There was this one scene where Julie and her husband are sitting down at home eating dinner, talking about what she could do with her life besides the depressing job she has. I couldn’t help but just stare at the bruschetta they were eating. They looked like they were having such a great time eating it! I thought to myself, ‘I have got to make that for me and the boyfriend!’

Also…one of my favorite restaurants is Brio Tuscan Grille. My favorite appetizer from there is the Brio’s Brushetta Quattro. That app came with two of the following: Roasted Red Pepper & Fresh Mozzarella Bruschetta, Shrimp Bruschetta, Sliced Steak Brushetta, and Seasonal Bruschetta (at the time, it was an Italian Sausage one). So frickin good!

So I decided to make me some. I didn’t feel like going from store to store searching for the best ingredients, so I just went to Walmart. Cheap and everything is there. =P Except for Nutella! Errr. I was looking all over for it, and they ran out. Was gonna use that for my brownies for dessert.
Anyways…

INGREDIENTS:
Italian Bread. Good size, I could wrap both hands around it.
Fresh Mozzarella.
Kraft Light Balsamic Vinaigrette.
Balsamic Vinegar.
Dijon Mustard.
Fresh Tomatoes.
Sweet Bell Peppers. They’re like mini bell peppers.
Spinach.
Arugula.
Ribeye Steak. I got a small one beside I only wanted a slice per each slice of bread.
Shallots.
Fresh Basil leaves.
Garlic Powder.
Olive Oil.
Salt-n-pepper

I didn’t measure anything. I never really do when it comes to cooking; it’s all about my own taste. Little of this. Little of that. Baking on the other hand, no can do…gotta be exact.

THE easy COOKING.
Started by placing the bell peppers in the toaster oven (mini-oven) directing on the rack at 400F until they charred a little (like 5-6 minutes, turning halfway).
Preheated the big oven at 425F.
Meanwhile, I diced the tomatoes (cubes). Sliced shallots and basil thinly. Slice mozzarella on the thick side.
After peppers were done, I cut the tops off and diced those up too.
In a mixing bowl, I put in the tomatoes, peppers, shallots, basil, a little olive oil, balsamic vinaigrette, dijon mustard and pepper. (Already salt in the vinaigrette)
Mix ingredients well and refrigerate/or set aside. Let the flavors marry. =)
Cut the bread up on a bias (diagonal). Placed on a baking sheet and toasted.
Salt, pepper, and garlic powder both sides of the steak. Seared both sides on a high-heated skillet.
Finished in the oven. I had a thick slice. I like it medium rare, but I wanted to prepare it how my man would like it. ^_^ I don’t remember how long I left it in there. I poke it twice with a meat thermometer. I say no more than 10-12 minutes.
In a skillet (skillet is faster than a saucepan for reductions because of the surface space), pour quite a few tablespoons of balsamic vinegar. Always use like 3-4 tablespoons more than you need. Bring to a boil, then lower heat to medium to simmer (still bubbling). Stir occasionally. This is the balsamic reduction. It’s done when you can coat the back of a spoon. Put aside.
Pull out the steak and let it rest a little.
Placed mozzarella slices on bread. Enough to cover most of it.
Turn the broiler on (top burner of the oven). Broil bread and cheese until cheese is completely melted/charred a little. Be sure to keep an eye on it by leaving the oven door open; It can burn real quick.
Slice steak on a bias as well.

THE SET UP. From bottom up.
Bread w/ mozz.
A few spinach and arugula leaves.
Slice of steak.
Drizzle of the balsamic reduction. (Image One)
Tomato, Bell, Basil mixture.

YUMMY!!!!!
I don’t cook steak alot, so I had a few tender parts and a few tough parts. Could have been my cut of beef, the way I cut the beef, or my cooking technique. But it was still good. Honestly, the steak didn’t need to be there. The tomato mixture itself was really good. Probably would be good with pasta too.

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