Flank Steak with Tomato Bruschetta

By joanmarie

Ingredients

• 2 teaspoons canola oil $
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided $
• 1/4 teaspoon Creole seasoning
• 1 (1-pound) flank steak, trimmed $$
• Cooking spray $
• 2 cups cherry tomatoes $
• 4 teaspoons olive oil, divided $
• 2 tablespoons chopped fresh basil
• 1 small shallot, chopped
• 4 (1-ounce) slices whole-wheat French bread baguette
• 1 garlic clove, halved $$

Details

Adapted from cooing light.com

Preparation

Step 1

1. Preheat grill to medium-high heat.

2. Combine canola oil, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over steak. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Thread tomatoes evenly onto 4 skewers; grill 5 minutes, turning once after 3 minutes. Remove tomatoes from grill.

3. Remove tomatoes from skewers; coarsely chop. Place tomatoes, 2 teaspoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.

4. Drizzle bread slices evenly with remaining 2 teaspoons olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture.