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

• 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.