Method

Prepare the Steak  

• Season the steak generously with garlic salt and black pepper. Set it aside and allow time for the steak to absorb the seasoning.

Cook the ingredients

• Slice the red bell peppers into short lengths. 
• Heat oil in a pan, then add the bell peppers and a handful of whole cherry tomatoes.
• Season with garlic salt and black pepper, tossing evenly.
• Once the vegetables have softened, add a few dashes of sugar and 1 tbsp of rice vinegar to deglaze the pan.
• When done, remove the mixture from the pan and set aside. 

Sear the Steak

• Heat a separate pan and sear the steak for approximately 2 minutes on each side.
• Once cooked, it is crucial to allow the steak to rest for a few minutes before slicing.

Prepare the Bread

• Cut the baguette into smaller pieces. 
• Spread butter on both sides of each piece, and pesto on one side only.
• Heat a thin layer of oil in a pan and toast the baguette pieces on both sides until golden brown.
• Using the same pan over low heat, melt small mounds of mozzarella cheese and crumbled feta.
• Once the cheese is melted and bubbling, top each mound with a toasted baguette piece.
• Allow a golden crust to form around the cheese, then remove and set aside.

Prepare the Red Onion dressing

• Slice the red onions into thin strips and place them in a bowl.
• Add a drizzle of extra virgin olive oil, lemon juice, garlic salt, and sugar. Mix well.

Assemble

• Top the baguette pieces with the tomato and bell pepper mixture.
• Add sliced steak, fresh basil leaves, and the red onion dressing.
• Garnish with additional crumbled feta and a drizzle of extra virgin olive oil.

Serve and Enjoy!

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.