Bruschetta Flank Steak
Grilled Zucchini
Ingredients
- 1 lb flank steak
- ½ tsp pepper
- ½ tsp garlic salt
- 1 pint multicolored grape tomatoes, coarsely chopped
- ⅓ cup halved pitted kalamata olives
- ¼ cup sliced green onions
- ½ (1-oz) pkg fresh basil, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh thyme (or use 2 tsp dried)
- 1 Tbsp capers
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
Instructions
- Preheat grill to medium-high heat. Sprinkle steak with pepper and garlic salt.
- Grill steak, covered, 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing.
- Meanwhile, stir together tomatoes, olives, onions, basil, garlic, thyme, capers, vinegar, and oil. Serve topping over steak.
Side Dish Ingredients
- 2 small zucchini, halved lengthwise
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Combine zucchini, oil, Italian seasoning, garlic salt, and pepper.
- Grill, covered, 6 to 8 minutes or until tender, turning once. Cut into 1-inch pieces.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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