Open faced sandwich, crostini, fancy toast…whatever you choose to call them, make sure it’s as delicious as this one. Smoky tomato jam, crusty sourdough bread, peppery arugula greens, creamy Burrata cheese and luxurious Wagyu Filet from Snake River Farms make this one epic dish. It is definitely not an appetizer! I’ve made versions using my favorite blue cheese, and my homemade sourdough. You can pick up some of my favorite seasonings here from Meat Church. This recipe calls for Holy Cow and Gourmet Garlic & Herb, but you may just want to order the entire line. They are that good!
Wagyu Filet and Burrata Toast with Smoked Tomato Jam
Ingredients
- 2 each 6oz American Wagyu Filets from Snake River Farms
- 1 tsp Meat Church Holy Cow seasoning
- 1 tsp Meat Church Gourmet Garlic & Herb seasoning
- 1 Tbsp grape seed oil
- 4 oz ball of Burrata cheese or a high quality blue cheese
- 1 cup arugula greens
- 4 slices of sourdough bread grilled or toasted
- 1/2 tsp flaky sea salt
- 1 tsp fresh thyme leaves
- 1/2 cup Smoked Tomato Jam
Instructions
SRF Filets:
- Preheat the grill to 250F
- Season the filets on all sides with both of the Meat Church seasoning,s and let sit at room temperature for 20 minutes before grilling.
- Smoke the steaks at 250F until the internal temperature is 110F, about 25 minutes.
- Remove the steaks from the grill.
- Raise the heat on the grill to high and heat a cast iron pan, or the cast iron plate on the Traeger Ranger.
- Add the grape seed or other high-temp oil to the pan, and sear the steaks on all sides until desired internal temperature. The steaks will continue to cook a bit as they rest.
- Remove the steaks from the grill or pan and tent with foil. Allow the steaks to rest for at least 5 minutes before slicing.
Assembling the toast:
- Place the toasted sourdough on a serving platter.
- Top with arugula greens, Burrata cheese, tomato jam, and a few slices of the filet.
- Sprinkle with fresh thyme leaves, and flaky salt.
Smoked Tomato Jam
Ingredients
- 2 cups cherry grape, or other sweet tomatoes such as Campari
- 1/4 cup olive oil
- 5 each garlic cloves unpeeled
- 1 each shallot sliced thin
- 2 each Cippolini onions sliced thin
- 4 each sprigs of fresh thyme leaves stems removed
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat the grill to 225F.
- In a grill safe non-reactive baking dish, layer the olive oil followed by the onions, garlic ,and shallots, and top with the tomatoes, thyme, and seasonings. (A high-heat safe ceramic is a good choice for baking dish. See notes.)
- Place baking dish on the grill and smoke for 20 minutes.
- Raise the heat to 400F and cook for another 30-40 minutes until the tomatoes have burst and the onions and shallots have softened and started to caramelize.
- Allow to cool slightly then carefully remove the garlic cloves and peel them.
- Return the peeled garlic cloves to the tomato mixture and using a fork or spoon, smash everything together a bit.
- Transfer to a jar or bowl.
- Serve as desired and refrigerate any leftovers.
Notes
Use a small enough baking dish so everything close together and sitting in the oil, otherwise it will cook too quickly and evaporate and you will have roasted tomatoes, not jam. Also good, but not what we’re going for here.
Do not use uncoated cast iron.
Do not use uncoated cast iron.
