Steak Bruschetta with French Onion Marmalade
This post is sponsored by Panorama Meats. As always, all opinions, thoughts and recipes are my own.
A twist on two classics, Steak Bruschetta with French Onion Marmalade makes the perfect party appetizer and is great for sharing. Parts of this recipe can be made days in advance for easy entertaining, too! Makes 36 bite-sized crostini.
The biggest football party of the year is happening THIS WEEKEND, and I’m bringing our new favorite appetizer to the table today. Yes, yes, yes.
If you have been hanging around these parts for any amount of time, you know my love for all things French Onion-flavored (hello, Instant Pot French Onion Meatloaf), as well as my penchant for unique bruschetta (like this Greek Bruschetta).
Well, today, I’m teaming up with my friends from Panorama Meats to bring y’all a decadent appetizer to serve at a party that looks super fancy, but is actually quite easy to make when you get the steps down pat.
And it involves steak, cheese and a French Onion-flavored onion marmalade all on top of a baguette!
Hi, hello, this stuff is heavenly, and you’ve gotta make it soooooon.
Want to learn more about steak? Check out Steak 101: Everything You Need to Know about Cooking Steak at Home!
Have you seen the other recipes I’ve made using Panorama Meats products?: Beef Taco Pasta Salad | Grilled Steak Flatbread Pizza | Homemade Loaded Queso | Texas Chili (without beans!) | Ground Beef Meat Pies | French Onion Steak Pasta | How to Broil Steak
Looking for more entertaining recipes for your football party? Check out my entertaining recipe index for inspiration!
Why I love Panorama Meats (and why I think you should, too)
I cannot talk enough about how good Panorama Meats’ beef tastes, y’all. To me, it tastes like it’s straight from a steakhouse—yes, it’s that good.
Also, Panorama’s dedication to animal welfare is something that resonates with me. The older I’ve gotten, the more conscientious I have become about what I eat and the meat I consume.
All of Panorama’s products are Certified Organic by USDA and Global Animal Partnership Animal Welfare Rated Step 4.
With the organic label, the cattle receive no added hormones or antibiotics ever. Panorama farmers don’t use methods of growth stimulation, either.
However, they believe in humane animal treatment, so if an animal gets sick and cannot recover on its own, it is treated. After treatment, it no longer qualifies for the organic program.
Not only are the cattle—which are all born and raised in the United States by family ranchers—100% grass-fed and grass-finished, which means they live in a pasture and eating grasses, legumes and range forage for the duration of their lives, but the company has incredibly high standards, too.
Have you tried Panorama Meats products yet?
What you’ll need to make this recipe:
- A sharp knife and a cutting board
- A large nonstick skillet
- Aluminum foil
- Tongs
- Instant read meat thermometer
- A serrated knife
- Large sheet pan or a rimmed baking sheet
- Parchment paper
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the store:
- Unsalted butter — you need this for the marmalade, as well as cooking the steak. While you could substitute it with oil, I really like the flavor butter brings to the table.
- Yellow onions — these are the base of our marmalade. You may use yellow or white onions. I do not recommend using red or purple.
- Kosher salt — or another medium grain salt, like sea salt
- Dry red wine — this is for adding body to the marmalade. If you don’t drink or don’t have red wine on hand, you can use beef broth in its place.
- Red wine vinegar — to add some acidity to the marmalade. You could possibly replace this with balsamic vinegar, though I prefer red wine vinegar for this dish.
- Fresh thyme — for garnishing everything! It is a French onion must-have. You could also use fresh basil or fresh parsley if you’d prefer a different fresh herb.
- Panorama Grass Fed Grass Ribeye Steaks — I love the marbled fat runs through ribeye steaks. And since fat equals flavor, that fat makes ‘em that much more delicious, so this was a no-brainer for me. You can use your favorite cut of steak or even a cut of beef tenderloin if you’d prefer.
- Black pepper — freshly cracked, if you can!
- Avocado oil — or another neutral oil, like olive oil, vegetable oil or canola oil
- Gruyere cheese — for shredding and melting for the ultimate French Onion flavor. If you’d prefer another cheese, Swiss is excellent. I bet blue cheese would also be tasty if you’re into that.
How to make Steak Bruschetta with French Onion Marmalade
Make French Onion Marmalade
Chop the onions. For this recipe, instead of leaving them in rounds like you would French Onion Soup, I’ve diced them so our marmalade is a little less stringy.
Caramelize the onions. In a nonstick skillet, add the butter and then the onions. Add the salt, too. Cook over medium heat for 20(ish) minutes. Stir occasionally so the onions don’t stick to the bottom of your pan, and keep cooking ‘em until the onions have turned a golden brown color.
Pour in the red wine and red wine vinegar, and continue cooking for another 10(ish) minutes, or until the marmalade is even more caramelized and jammy. Add the fresh thyme, and gently stir it in before transferring the marmalade to a mason jar or a food storage container.
Pro tip!
You can store this goodness in the fridge for a few days, so if you have the opportunity, make the marmalade in advance.
Cook the Panorama Steaks
Please note that you can grill steak OR broil steak in the oven. You can also pan sear it. For this recipe, I chose to pan sear in some butter.
To sear the steaks, add butter and oil to a nonstick skillet over high heat. You can use the same nonstick pan that you used for the French Onion Marmalade.
Remove the steaks from their packaging, pat dry with a paper towel and then season with salt and pepper. I like to use about ½ teaspoon of both salt and pepper on an 8 oz. steak, which is the size of these Panorama ribeyes.
When the skillet is hot, sear the steaks. If you have one, use a splatter guard to cover the pan while the steaks cooks so your stovetop is less of a mess (and you don’t accidentally get splattered.)
Pro tip!
You only want to flip the steaks once, so let it cook for 3-5 minutes on the first side before flipping, ensuring it has a nice caramelized color on the outside before the flip.
After 2-3 minutes on the second side, take the steaks’ temperatures using a digital meat thermometer. (Learn more about why this is important at my Steak Temperature Guide!)
If the temp is within 5-10°F of your ideal temperature, remove the steak from the pan. If the steaks aren’t, let them cook longer.
When the steaks have finished their cook, transfer to a plate, and cover with foil. Let them rest for 10-15 minutes before slicing thinly.
DON’T FORGET!
You need to cut your steaks into the number of slices as you have of the baguette so each individual bruschetta has a slice of steak. This meant I had to cut my steak into 18 slices a piece. I ended up having to cut some of the larger/wider pieces of steak in two.
A QUICK GUIDE TO
Steak Temperature
When you’re cooking steaks, you need to know the end temperature you’re aiming for so you cook it correctly. (Personally, I like my steak medium rare, but you do you!)
Pro tip: Your steak will continue cooking after it has been removed from the heat. Remove it from the heat when it is within 5-10 degrees of your ideal temperature.
Here are the temperatures:
Also, use an instant read meat thermometer* (affiliate link) to confirm the temperature.
Go in depth about the perfect temp and learn more at my Steak Temperature Guide!
Make the bruschetta
Preheat the broiler, and line a large baking sheet with parchment paper.
Slice a baguette into rounds, and place ’em on the prepared baking sheet.
Next, smear the onion marmalade onto the baguette rounds.
Sprinkle shredded gruyere cheese on top of the marmalade. (If you buy a block of gruyere, shred it while your steak cooks or when the onions cook down.)
Broil the bruschetta for about 5-6 minutes, or until the cheese is toasty and bubbly, and then remove from the broiler.
Let the bruschetta cool for 10(ish) minutes before you place the sliced steak on top of the bruschetta, sprinkle with extra thyme, and serve.
Erin’s Easy Entertaining Tips and Tricks
Steak Bruschetta, obviously, is wonderful for sharing, and I highly recommend it! It’s an elevated appetizer that looks super fancy, but is actually quite easy to put together.
However, a few elements of it do take time, so it’s important to plan to do this in stages if you don’t want to be overwhelmed the day of your gathering.
Here are a few ways for making this “fancy toast” easier for entertaining:
- Make the onion marmalade in advance. It keeps in the fridge, so you can make it 2-3 days beforehand.
- Shred the cheese and prepare the fresh thyme early, too. If you have time to knock this stuff out before the day of your party (or when you’re making the marmalade), even better. Store both in the fridge in separate food storage containers until it’s go time.
- Cook the steak an hour before guests arrive. Just be sure to pull the steak out of the pan before it hits your ideal temperature so it doesn’t overcook while you wait for guests.
Frequently Asked Questions
We all like our steak cooked a little differently because everyone has different tastebuds. Use a meat thermometer to know when yours is perfectly done. Not sure the temperature you’re looking for? I break down the temperatures above…
Gently stick the digital meat thermometer’s tip into the center of the steak. Be careful not to push it all the way through, and give it a few moments to give you an accurate reading.
It’s faster and more accurate than a more analog thermometer to measure the temperature of meat.
Quick tips for making Steak Bruschetta
- Double or triple the recipe for a large party!
- Prep your ingredients in advance. This means doing the chopping, cheese shredding and removing the thyme from stems early to keep the stress away. You can even slice the bread in rounds a day in advance, but if you do it earlier than that, you run the risk of the bread being a little stale.
- Make the marmalade 2-3 days early so you only have to cook the steaks and put together the bruschetta on the day of your party.
Steak Bruschetta with French Onion Marmalade
Ingredients
Onion Marmalade
- 4 tablespoons unsalted butter
- 3 yellow onions medium
- ½ teaspoon kosher salt
- ¼ cup red wine dry
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh thyme
Bruschetta
- 16 oz. Panorama Grass Fed Grass Ribeye Steaks 2 steaks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 1 baguette ~12 oz.
- 12 oz. gruyere cheese shredded
- Onion Marmalade recipe above
- Fresh thyme for garnish
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Make French Onion Marmalade
- Dice the onions, and measure out the rest of the ingredients for the marmalade before getting started.
- In a nonstick skillet over medium heat, melt the butter, and then add the onions. Season with salt.
- Cook the onions for 15-20 minutes, stirring occasionally so the onions don’t stick to the bottom of the pan. Cook until the onions are golden brown and beginning to caramelize.
- Pour in the red wine, and let it bubble for a few minutes.
- Add the red wine vinegar, and continue cooking the marmalade on medium-low for another 10 minutes, or until the onions are more caramelized and soft. Continually stir so the marmalade doesn’t stick.
- Add the fresh thyme leaves, and gently stir them in.
- Remove the marmalade from the heat, and transfer to a mason jar or a food storage container. Refrigerate until it’s time to use them.
- Sear the Panorama Ribeye Steaks
- To sear the steaks, add butter and oil to the nonstick skillet over high heat. You can use the same nonstick pan that you used for the French Onion Bruschetta.
- While the butter melts, remove the steak from its packaging, pat dry with a paper towel and season with salt and pepper.
- Gently place the steaks in the hot skillet. Cover with a splatter guard.
- Cook the steaks for 4-5 minutes on the first side before flipping once.
- Cook for an additional 2-3 minutes before taking the steaks’ temperatures with a digital thermometer. If the steaks are within 5-10°F of your ideal temperature, remove it from the skillet, remove it from the heat. If the steaks aren’t close to your ideal temperature, continue cooking.
- When the steaks have finished in the skillet, transfer to a plate and cover with foil.
- Let the steaks rest for 10-15 minutes before slicing thinly with a sharp knife. Make sure that you cut the number of slices as you have of the baguette so each individual bruschetta has a slice of steak.
- Make the bruschetta
- Preheat the broiler, and line a large baking sheet with parchment paper.
- Slice a baguette into ½” thick rounds with a serrated knife. Place on the prepared baking sheet.
- Smear 2-3 teaspoons of the French Onion Marmalade onto the baguette rounds.
- Sprinkle 2-3 teaspoons of the gruyere cheese on top of the marmalade. Try to keep it mostly on the baguette, as it will get bubbly and stick to other baguettes if it hits the pan.
- Broil the bruschetta for about 5-6 minutes, or until the cheese is toasty and bubbly.
- Remove from the broiler and let the bruschetta cool for 10 minutes.
- Place the sliced Panorama ribeye steaks on top of the bruschetta.
- Add a sprinkle of extra fresh thyme leaves for garnish.
- Serve warm or at room temperature.
Notes
What temperature should my steak be?
Rare (cool red center): 125°FMedium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F
How do I take my steak’s temperature?
Poke a digital meat thermometer’s tip into the center of the steak. Be careful not to push it all the way through the other side. Let the thermometer tell you what the temperature is, and then transfer the steak to a plate and cover if it’s within 5-10°F of your ideal temperature. If it’s not close to your ideal temp, cook it for longer. How much salt and pepper should I use on my steak? I like to use about ½ teaspoon of salt and pepper each on an 8 oz. steak, which is the size of these Panorama ribeyes.Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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