Bruschetta Steak
This Bruschetta Steak combines a classic traditional bruschetta with a perfectly grilled steak. It's a perfect easy summer supper.
Equipment
- Mixing Bowl
- Grill or Grill Pan
Ingredients
- 3 ripe medium tomatoes diced
- 4 garlic cloves 2 crushed and 2 cut in half
- 1/3 cup fresh basil leaves sliced
- 1/3 cup shredded Parmesan
- 1/2 cup olive oil divided
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes divided
- Kosher salt and coarse black pepper
- 1 teaspoon granulated garlic
- 2 pounds flat iron steak
- 1/2 baguette sliced
Instructions
- 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.
- 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. Set aside.
- 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. 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.
- 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. Then top with the bruschetta topping. Season with a tiny bit of salt and black pepper and serve immediately. Enjoy!