Bruschetta-Topped Grilled Flank Steak

Here is something a little different from the ordinary grilled steak. It's great to serve to summertime guests, or anytime you're in the mood for a tasty meal. It's delicious served hot or cold, so if you wanted to transport it for a potluck or party, pack the steak and topping separately, then put them together when you arrive.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3⁄4 cup  prepared sun-dried tomato pesto
• 1 1⁄4 teaspoons salt
• 3⁄4 teaspoon cracked pepper
• 1  lb tomatoes, diced (about 3 tomatoes or 2-1/2 cups)
• 1  cup  marinated artichoke hearts, from a jar, drained, chopped
• 1⁄2 cup  chopped fresh parsley
• 2  tablespoons  drained capers
• 2  tablespoons lemon juice
• 2  teaspoons dried oregano
• 2 (1 1/2lb)  flank steaks (about 1-1/2 lbs. each)

Directions

1. Prepare grill for direct-heat cooking.
2. In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
3. Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
4. Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.