Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Nelson
Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

325 calories; fat 13.9g; saturated fat 3.3g; mono fat 7.1g; poly fat 1.7g; protein 29g; carbohydrates 21g; fiber 2g; cholesterol 70mg; iron 3mg; sodium 490mg; calcium 53mg.
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