Bruschetta-topped Grilled Flank Steak

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3/4 cup prepared sun-dried tomato pesto
• 1 1/4 teaspoons salt
• 3/4 teaspoon cracked pepper
• 1 lb tomato, diced (about 3 tomatoes or 2-1/2 cups)
• 1 cup marinated artichoke hearts, from a jar, drained, chopped
• 1/2 cup chopped fresh parsley
• 2 tablespoons drained capers
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 (1 1/2 lb) flank steaks (about 1-1/2 lbs. each)

Recipe

• 1 prepare grill for direct-heat cooking.
• 2 in bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. stir in next 5 ingredients; reserve.
• 3 combine oregano with remaining pesto, salt and pepper. rub over both sides of steaks. grill, turning once, 5 minutes per side for medium-rare. let stand 10 minute before slicing.
• 4 transfer steak to serving platter. top with half of tomato mixture. serve with remaining tomato mixture.