Flank Steak with Tomato Bruschetta

Flank Steak with Tomato Bruschetta Recipe
Photo: Iain Bagwell; Styling: Lindsey Lower

For a quick and easy dinner, serve Flank Steak with Tomato Bruschetta. Flank steak is lean and flavorful and definitely has a place in your healthful diet.

Yield:

Serves 4 (serving size: 3 ounces steak and 1 bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Fat 13.9 g
Satfat 3.3 g
Monofat 7.1 g
Polyfat 1.7 g
Protein 29 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 70 mg
Iron 3 mg
Sodium 490 mg
Calcium 53 mg

Ingredients

2 teaspoons canola oil
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon Creole seasoning
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups cherry tomatoes
4 teaspoons olive oil, divided
2 tablespoons chopped fresh basil
1 small shallot, chopped
4 (1-ounce) slices whole-wheat French bread baguette
1 garlic clove, halved

Preparation

1. Preheat grill to medium-high heat.

2. Combine canola oil, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over steak. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Thread tomatoes evenly onto 4 skewers; grill 5 minutes, turning once after 3 minutes. Remove tomatoes from grill.

3. Remove tomatoes from skewers; coarsely chop. Place tomatoes, 2 teaspoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.

4. Drizzle bread slices evenly with remaining 2 teaspoons olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Elizabeth Nelson,

Cooking Light

June 2014
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