Bruschetta Topped Grilled Flank Steak Recipes

BRUSCHETTA STEAK

My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. -Kristy Still, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Bruschetta Steak image

Steps:

Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Fat 19g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Ingredients

3 medium tomatoes, chopped
3 tablespoons minced fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
3/4 teaspoon salt, divided
1 beef flat iron or top sirloin steak (1 pound), cut into four portions
1/4 teaspoon pepper
Grated Parmesan cheese, optional

BRUSCHETTA-TOPPED GRILLED FLANK STEAK

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

Bruschetta-Topped Grilled Flank Steak image

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

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)

GRILLED STEAK BRUSCHETTA

These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on mealsforyou.com.

Provided by Manami

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Grilled Steak Bruschetta image

Steps:

Lightly brush cut sides of rolls with dressing.
Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
Combine spinach, tomato and basil; toss.
Place equal amount on each roll half.
Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
Enjoy with a Zinfandel, Beaujolais or a nice Chianti.

Nutrition Facts : Calories 559.6, Fat 35, SaturatedFat 13.2, Cholesterol 111.6, Sodium 776.1, Carbohydrate 24.1, Fiber 2.2, Sugar 3.2, Protein 35.9

Ingredients

1 1/4 lbs boneless beef top sirloin steaks, well trimmed, cut 1-inch thick
4 French rolls, 6-inch and crusty
1/3 cup Italian dressing (I used Paul Newman's)
3/4 cup shredded mozzarella cheese
1 (2/3 ounce) packet good seasons Italian salad dressing mix
2 cups spinach leaves, thinly sliced, tightly packed
1 large tomatoes, chopped
1/3 cup fresh basil, thinly sliced, tightly packed

GRILLED STEAK BRUSCHETTA SALAD

You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Grilled Steak Bruschetta Salad image

Steps:

Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

Ingredients

1-1/2 pounds beef tenderloin steaks (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Italian bread (1/2 inch thick)
3 cups fresh arugula or baby spinach
3/4 cup prepared bruschetta topping or vegetable salad of your choice
Crumbled blue cheese, optional
3/4 cup blue cheese salad dressing

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