Saturday, June 14, 2014

Grilled Flank Steak with Grilled Tomato Bruschetta

Love this entire recipe made on the grill!

Serves 6 ( 7 points +)


  • 1-1/2 lbs. flank steak
  • 1 T. olive oil
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp.pepper


  • 6 oz. French bread baguette
  • 1 pint grape tomatoes
  • 1 T. olive oil
  • 2 tsp. balsamic vinegar
  • salt and pepper to taste
  • 1/2 tsp. crushed garlic
  • 2 T. chopped, fresh basil

Heat grill to medium-high heat
For steak, combine olive oil with spices and rub over both sides of steak. Grill until desired doneness. Let stand 5 minutes before slicing thinly against the grain.

For bruschetta, string tomatoes on skewers. Grill about 3 minutes per side or until lightly charred and soft.
Slice bread into 12 ( 1/2 oz.) pieces. Spray one side of bread with nonstick spray and place with the sprayed side down on the grill. Grill until golden and crisp. Watch carefully, because this will only take a couple of minutes.

Place olive oil, balsamic, garlic, salt and pepper in a bowl; whisk to combine. Add tomatoes and smash lightly with a potato masher. Stir to combine. Sprinkle with basil and stir gently.

Place tomato mixture on grilled bread slices.


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