Friday, January 20, 2012

Bruschetta Steak

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This tomato, red onions and balsamic vinegar mixture is a perfect compliment for beef, chicken, or seafood. The flavors are fresh and crisp, which makes a light, yet hearty, dinner. I'm also trying to keep a low-carb diet until the wedding, so this fits the bill perfectly.

I have never been great at cooking steak indoors, but this broiling technique worked wonders. And it didn't even smoke up the kitchen. Score! Chris probably appreciated it since he usually gets stuck making the steak whenever that's in one of my recipes. Or else I cook it on my indoor grill, which takes twice as long. This recipe will definitely have you going back for seconds. Hope you enjoy!

Printable Recipe

  • 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.

Source: Adapted from Gina's Weight Watcher Recipes

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