Sliced Flat Iron with Bruschetta

Sliced Flat Iron with Bruschetta

MAKES: 4

COOKING TIME: 15 minutes

PREP TIME: 25 minutes

INGREDIENTS

  • 1 Blackwell Angus top blade flat iron steak (1 to 2 pounds), 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
  • ¼ cup fresh basil, julienne cut
  • 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. Grill steak 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.

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