Bruschetta Topped Grilled Flank Steak Food

BRUSCHETTA-TOPPED GRILLED FLANK STEAK

Bruschetta-Topped Grilled Flank Steak image

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.

Provided by JackieOhNo

Categories Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup prepared sun-dried tomato pesto
1 1/4 teaspoons salt
3/4 teaspoon cracked pepper
1 lb tomatoes, 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)

Steps:

Prepare grill for direct-heat cooking.
In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
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.
Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.

Nutrition Facts : Calories 305.4, Fat 14.3, SaturatedFat 5.9, Cholesterol 69.7, Sodium 544, Carbohydrate 5.5, Fiber 2.2, Sugar 1.8, Protein 37.5

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