Bruschetta-Topped Grilled Flank Steak

Name: Bruschetta-Topped Grilled Flank Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving(s)
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 1/2 lb) flank steaks (about 1-1/2 lbs. each)

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Recipe by JackieOhNo

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.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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 1/2 lb) flank steaks (about 1-1/2 lbs. each)

DIRECTIONS

Prepare grill for direct-heat cooking.
In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
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.
Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.

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