I have been in the need lately for some very quick, easy, healthful weeknight meals. Between class work and doing various projects to get our house ready to sell, I don't have a lot of time to cook in the evenings. With recipes like this one, we can still eat well at home quickly and don't have to resort to either take-out or a drive thru. I love this recipe and I think you will to! I'm a huge fan of bruschetta and tend to make it a lot when tomatoes are in season. This is a bit of a twist on typical bruschetta with bread, in this recipe you replace the bread with grilled flank steak. Yum! This is also a good recipe for those who want to eat healthier but still like to have some beef in their diet. Just be sure to trim off any extra fat from your flank steak.

Flank Steak with Tomato Bruschetta

Approx. 6 servings | Total Time: 15 minutes

Ingredients:
2 lb flank steak, excess fat trimmed off
Salt and freshly ground black pepper
Garlic powder
1 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/3 cup red onion, chopped
3-4 tomatoes, diced (roughly 3 1/2 cups)
1 tbsp fresh basil

Preparation Instructions:
To prep the steak, remove from package and sprinkle with salt, pepper and garlic powder. Let sit for about 10 minutes at room temperature. This will, of course, season the meat, but bringing it to room temperature helps it to cook more evenly.

Meanwhile, in a small bowl combine the chopped red onion, olive oil, balsamic vinegar, salt and pepper. Let this all sit together for a few minutes. This allows the flavors of the raw onion mellow a bit. I don't know about you, but super strong raw onion can really ruin a good recipe for me, so this step is really key for me. Combine with tomatoes and fresh herbs, if using. Be sure to taste it at this point and see if you need to add any seasonings.

Heat grill, inside grill pan or broiler to high. Cook the steak about 7 minutes on each side for medium rare, this time will vary depending on the thickness of your steak. The ones I used were really very thin, so I cooked it about 5 minutes per side. Remove the steak from the grill and let it rest for 5 minutes before slicing to be sure the juices don't all run out. When ready, slick the steak on a diagonal, top with tomato mixture and serve! You can have this with a nice big salad (which we normally do) but this night I just grilled up some fresh bread with it and we had both steak and regular bruschetta. It doesn't get any better than this guys!


Nutrition Information:
     Calories: 167 (based on the recommended 3 oz. portion)
     Fat: 8.3 g
     Protein: 18 g
     Carbohydrates: 4.7 g
     Fiber: 1 g
     Sugar: 0.5 g

Recipe adapted from here.