Grilled Flank Steak with Tomato Bruschetta, and Ta
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
35
Ingredients
1 (1 lb.) flank steak, trilled
2 t. canola oil
1/2 t. smoked paprika
1/2 t. Kosher salt, divided
1/2 t. freshly ground black pepper, divided
1/4 t. Creole seasoning
EVOO cooking spray
2 cups cherry tomatoes
4 t. EVOO, divided
2 T. chopped fresh basil
1 small shallot, chopped
4 slices French bread baguette
1 clove of garlic, halved
1 lb. trimmed green beans or haricot verts
1 T. butter
1 t. finely chopped fresh tarragon
1 t. white balsamic vinegar 1/4 t. celery seeds
1/4 t. Kosher salt 1/4 t. freshly ground pepper
Instructions
Preheat grill to med.-high. Combine the canola
oil, paprika, 1/4 t. salt, 1/4 t. pepper, and
Creole seasoning in a small bowl. Rub spice
mixture evenly over both sides of the meat. Place
on grill rack coated with cooking spray; grill 4
min. per side (for med. rare). Place steak on a
cutting board; let stand 5 mins. Cut across the
grain into thin slices. Thread tomatoes evenly
onto 4 skewers; grill 5 mins., turning once after
3 mins. Remove from grill. Remove tomatoes from
skewers; coarsely chop. Place tomatoes, 2 t. olive
oil, remaining S&P, basil, and shallot in a small
bowl, stirring to combine. Drizzle bread slices
evenly with remaining 2 t. olive oil. Grill 30
secs. on each side or until toasted. Rub cut sides
of garlic over one side of bread slices; top
evenly with tomato mixture. To make the tarragon
green beans- Add the beans to 2 qts. boiling
water; cook 4 mins. Drain, and place in a bowl.
Stir in the rest of the ingredients; toss to coat.
Originally Submitted
7/4/2014
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