Juicy grilled flank steak is finished with a garlicky tomato bruschetta for a flavorful dish that’s elegant yet simple. This reader-submitted recipe comes from Terry Hanly.
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Grilled Flank Steak with Bruschetta (Reader Recipe)
A tender grilled flank steak crowned with a fresh garlic-and-tomato bruschetta — perfect for weeknights or entertaining.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Diet: Dairy-Free, Low-calorie, Low-Carb, Weight Watchers
Calories: 207kcal
Author: Terry Hanly
Servings: 8
Ingredients
Steak:
- 2 pounds flank steak
- 1 tsp kosher salt
- 1 tsp fresh black pepper
- 1 tsp garlic powder
Bruschetta:
- 1/4 cup chopped red onion
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 4 cloves garlic minced
- 3 Tbsp fresh basil leaves chopped
- 4 medium tomatoes chopped
Instructions
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Gently rub kosher salt, black pepper and garlic powder into the flank steak so the seasonings coat the surface evenly.
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Allow the steak to sit at room temperature while you preheat the grill; this helps it cook evenly.
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Grill the steak about 7 minutes per side for medium-rare, or adjust the time to reach your preferred doneness.
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While the steak cooks, combine the bruschetta ingredients — chopped tomatoes, basil, red onion, minced garlic, olive oil and balsamic vinegar — in a bowl and mix gently.
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Let the bruschetta rest at room temperature for a few minutes so the flavors meld together.
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When the steak is done, remove it from the grill and let it rest for about 5 minutes to retain juices, then slice thinly across the grain.
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Spoon the bruschetta over the sliced steak and serve immediately.
Nutrition
Calories: 207 kcalCarbohydrates: 4 gProtein: 25 gFat: 9 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gCholesterol: 68 mgSodium: 356 mgPotassium: 560 mgFiber: 1 gSugar: 2 gVitamin A: 553 IUVitamin C: 9 mgCalcium: 38 mgIron: 2 mg