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.
This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well!
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.
Rub the mixture evenly over the steak.
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).
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.
Remove from grill and coarsely chop after waiting a minute or two for them to slightly cool.
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.
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.
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!
- 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.
- Rub the mixture evenly over the steak.
- 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).
- 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.
- Remove from grill and coarsely chop after waiting a minute or two for them to slightly cool.
- 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.
- 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.
I agree with you about steak, simple is always better! Love your presentation!
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