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You are here: Home / Beef / Flank Steak with Tomato Bruschetta

June 17, 2014 By Kaitlin 2 Comments

Flank Steak with Tomato Bruschetta

One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version.

Flank Steak with Tomato Bruschetta

This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well!

Flank Steak with Tomato Bruschetta

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • a pinch of salt and pepper
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 2 cups cherry tomatoes
  • 4 teaspoons olive oil, divided
  • 2 tablespoons chopped fresh basil
  • 1 small shallot, chopped
  • 8 (1-ounce) slices whole-wheat French bread baguette
  • 1 garlic clove, halved

 

Preheat your grill to medium high heat. Spray with cooking spray. Thread the tomatoes onto wooden skewers (I needed 5). Set aside.

 

Combine the canola oil, smoked paprika, onion powder, garlic powder, oregano, thyme, salt and pepper in a small bowl.

IMG_7997

 

Rub the mixture evenly over the steak.

IMG_7998

 

Add the steak to the grill rack and grill for 4 minutes on each side or until desired degree of doneness (I needed about 6 minutes on each side).

IMG_7999

 

Remove the steak from the grill and let rest on a cutting board for 5 minutes. Cut the steak across the grain into thin slices.

 

While waiting for the steak to rest, add the tomato skewers to the grill and grill for 5 minutes, turning once after 3 minutes.

IMG_8000

Remove from grill and coarsely chop after waiting a minute or two for them to slightly cool.

IMG_8002

Add the tomatoes, 2 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.

IMG_8003

Drizzle bread slices evenly with remaining 2 teaspoons olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices and top evenly with tomato mixture.

Flank Steak with Tomato Bruschetta

The rub for this steak is amazing! The bruschetta is so simple but delivers so much flavor. I loved the crunchy bread with the meal as well. And the whole meal only takes 30 minutes!

Flank Steak with Tomato Bruschetta

 

Flank Steak with Tomato Bruschetta
Recipe Type: Beef, Main Dish, Sides
Author: I Can Cook That
Cook time: 30 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 2 teaspoons canola oil
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • a pinch of salt and pepper
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 2 cups cherry tomatoes
  • 4 teaspoons olive oil, divided
  • 2 tablespoons chopped fresh basil
  • 1 small shallot, chopped
  • 8 (1-ounce) slices whole-wheat French bread baguette
  • 1 garlic clove, halved
Instructions
  1. Preheat your grill to medium high heat. Spray with cooking spray. Thread the tomatoes onto wooden skewers (I needed 5). Set aside.
  2. Combine the canola oil, smoked paprika, onion powder, garlic powder, oregano, thyme, salt and pepper in a small bowl.
  3. Rub the mixture evenly over the steak.
  4. Add the steak to the grill rack and grill for 4 minutes on each side or until desired degree of doneness (I needed about 6 minutes on each side).
  5. Remove the steak from the grill and let rest on a cutting board for 5 minutes. Cut the steak across the grain into thin slices.
  6. While waiting for the steak to rest, add the tomato skewers to the grill and grill for 5 minutes, turning once after 3 minutes.
  7. Remove from grill and coarsely chop after waiting a minute or two for them to slightly cool.
  8. Add the tomatoes, 2 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.
  9. Drizzle bread slices evenly with remaining 2 teaspoons olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices and top evenly with tomato mixture.
3.2.1310

 

Filed Under: Beef, Dairy Free, Main Dish, On the Grill, Quick, Weeknight Meal Tagged With: Baguette, Basil, Beef, Bruschetta, Cherry Tomatoes, Creole Seasoning, Dried Oregano, Dried Thyme, Flank, Garlic, garlic powder, Grill, Grilled, I Can Cook That, main dish, Onion Powder, Quick, Recipe, Shallots, Sides, Skewers, Smoked Paprika, Steak, Tomato, Tomatoes, Weeknight Meal

Comments

  1. Mary Frances says

    June 17, 2014 at 9:41 pm

    I agree with you about steak, simple is always better! Love your presentation!
    Mary Frances recently posted..Best Pancakes on a Great Griddle!My Profile

    Reply

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