Bruschetta Steak


  • 2 lb. flank steak, fat trimmed 
  • Salt and fresh pepper
  • Garlic powder
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1/3 cup red onion, chopped
  • 2-3 tomatoes, chopped (about 2 cups)
  • 1/2 tbsp. basil leaves
  • 1/2 tbsp. parsley

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.

Slice steak think on the diagonal; top with tomatoes and serve.

by The Savvy Kitchen