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!