Bruschetta Flank Steak
Grilled Asparagus
Ingredients
- 1½ lb flank steak
- ¼ tsp plus ⅛ tsp salt, divided
- 3 cups grape tomatoes, quartered
- 24 pitted kalamata olives, coarsely chopped
- ⅓ cup thinly sliced fresh basil
- ⅓ cup sliced green onions
- 3 cloves garlic, minced
- 1½ tsp dried thyme
- 2 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
Instructions
- Preheat grill or grill pan to medium-high heat. Sprinkle steak with ¼ tsp each salt and desired amount of pepper.
- Grill steak, covered, 6 minutes per side or to desired doneness. Let stand 10 minutes before slicing.
- Meanwhile, stir together tomatoes, olives, basil, onions, garlic, thyme, vinegar, oil and ⅛ tsp salt. Serve topping over steak.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 2 Tbsp extra virgin olive oil
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Coat asparagus with cooking spray.
- Grill 4 minutes or until crisp-tender, turning occasionally. Transfer to a platter.
- Drizzle with oil; sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
260
|
62
|
322
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 460 | 3 | 463 |
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