Sliced Flat Iron with Bruschetta

Sliced Flat Iron with Bruschetta

Servings: 4


A Grill/Broil recipe with Harris Teeter Reserve Angus Flank, Reserve Angus Inside skirt or USDA Certified Tender Top blade

Ingredients

Ingredients:

  • 1 1- to 2-pound Harris Teeter beef top blade flat iron steak, ½-inch thick
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Bruschetta:

  • 1 ½ cups tomato, diced ¼ inch thick
  • ¼ cup fresh basil, julienned
  • ¼ cup fresh Parmesan, grated
  • 1 tablespoon fresh garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a small bowl, combine all bruschetta ingredients.
  2. Preheat grill to high heat. Season steak with olive oil, salt and pepper. Grill steak 4 to 6 minutes or until beef reaches 135° F on an internal meat thermometer for medium-rare doneness, turning only once. Let stand 5 minutes before slicing.
  3. Cut across the grain into ½-inch slices, and serve warm with bruschetta. Serve with a green salad and grilled crusty bread.