Bruschetta Steak

I’m a big fan of a classic bruschetta. It’s refreshing and the the perfect example of something so simple tasting so great. I have to admit that I like my bruschetta topping with some pre-shredded Parmesan cheese. There’s something about the texture of it with the fresh ingredients and the crispy bread that just works. Don’t ask me why. It’s a must-have ingredient in my opinion. Anyhow, I’m digressing. I love bruschetta and a grilled steak every now and then and so I wanted to combine the two together the bring you this perfect quick and easy summer meal. Just 30 minutes and you can have a tasty meal on the table without feeling too heavy. This one is a keeper for sure.

In a large bowl, toss together the tomatoes, crushed garlic, basil, Parmesan, 1/4 cup of the olive oil, balsamic vinegar, 1/4 teaspoon of the crushed red pepper flakes and a large pinch of salt and pepper until well combined. Cover and set aside.

**Note: You can make this ahead of time and keep it in the fridge for several days. In fact, the longer it sits, the more flavorful it’ll be later on. Just allow to come to room temperature before serving.**

Heat a large stovetop grill pan over medium-high heat. Drizzle the bread slices with the remaining 2 tablespoons olive oil. Place on the hot grill single layer and cook until slightly charred on both sides. 

**Tip: You can do this under the broiler instead if you prefer or even cook it on the outdoor grill as well.**

Transfer to a plate and then while still warm, rub each piece liberally with the remaining garlic cloves to infuse as much garlic flavor as possible. Set aside.

In a separate bowl, rub the steak with 2 tablespoons olive oil, the remaining 1/4 teaspoon crushed red pepper flakes, granulated garlic and a large pinch of salt and black pepper.

**Tip: If you have plenty of time on your hands, I would suggest allowing the steak to marinate for longer. It’ll make for an even more flavorful steak. But if you’re tight on time, then don’t worry about it. It’ll still be delicious.**

Add the steak to the hot grill pan and cook for 3 to 4 minutes per side for medium rare, or until your desired degree of doneness is reached. Transfer to a cutting board and allow to rest for at least 10 minutes. Thinly slice against the grain.

To assemble, arrange the grilled bread pieces on a serving platter. Top with the sliced steak and all of it’s juices.

**Note: By placing the crispy bread on the bottom, it’ll ensure that it soaks up all of that flavor and juices from the steak and the bruschetta topping.**

Then top with the bruschetta topping. Season with a tiny bit of salt and black pepper and serve immediately.

You want to serve this as soon as you assemble it because you don’t want the bread to get too soggy. So if you plan on making this ahead of time, I would suggest keeping everything separate until ready to assemble and serve.

If you’re looking for a quick and easy summer meal, then look no further because this one is it. You can also do this with chicken or shrimp if you prefer or if you’re not much of a red meat eater. But don’t be afraid of cooking steak at home. You can do it! Plus, flat iron steak is really hard to mess up. Let me know what you think below, and as always, thank you so much for reading.