Bruschetta-Topped Grilled Flank Steak |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here is something a little different from the ordinary grilled steak. It's great to serve to summertime guests, or anytime you're in the mood for a tasty meal. It's delicious served hot or cold, so if you wanted to transport it for a potluck or party, pack the steak and topping separately, then put them together when you arrive. Ingredients:
3/4 cup prepared sun-dried tomato pesto |
1 1/4 teaspoons salt |
3/4 teaspoon cracked pepper |
1 lb tomato, diced (about 3 tomatoes or 2-1/2 cups) |
1 cup marinated artichoke hearts, from a jar, drained, chopped |
1/2 cup chopped fresh parsley |
2 tablespoons drained capers |
2 tablespoons lemon juice |
2 teaspoons dried oregano |
2 (1 1/2 lb) flank steaks (about 1-1/2 lbs. each) |
Directions:
1. Prepare grill for direct-heat cooking.
2. In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
3. Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
4. Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.
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