Bruschetta Topped Grilled Steaks

I’ve always loved the flavor of bruschetta. This is the tomato, basil and balsamic vinegar mixture that is usually served over small pieces of bread. The tomato mixture is so simple to put together and provides so much fresh flavor that I’ve used it for many, many low carb meals! Top it on chicken, fish, steak, etc. In fact…I have…many times! Don’t believe me??! Check out these recipes:

Bruschetta Pork Chops

Bruschetta and Cheese Chicken Bake

Bruschetta Grilled Chicken 

Oh yeah, and I made a grilled Salmon with Bruschetta topping this past week which will post soon :) #bruschettaobsession

*Time saver tip: get steak on the grill and start chopping veggies for bruschetta while it’s cooking.

*Flavor enhancing tip: place the tomatoes in foil and add them to the grill while steak cooks!

Bruschetta Topped Grilled Steaks

Course: Main Dish

Cuisine: American, Italian

Servings: 4 servings

Calories: 162kcal

Author: Steph Wagner

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Ingredients

• ▢ 1/2 tsp paprika
• ▢ 1/2 tsp each salt & pepper
• ▢ 1/4 tsp Cajun seasoning
• ▢ 1 lb lean cut of steak (flank, sirloin, porterhouse, round)
• ▢ 2 roma tomatoes, seeded and diced
• ▢ 2 tbsp fresh basil, chopped
• ▢ 1/4 cup sweet onion, chopped
• ▢ 1 clove garlic, minced

Instructions

• ▢
  Preheat grill to medium-high heat.
• ▢
  Combine paprika, salt, pepper and cajun seasoning in a small bowl. Rub mixture evenly over steak. Place steak on grill and close the lid. Set a time for 4 minutes.
• ▢
  Flip steak and grill another 4 minutes (or until desired doneness depending on thickness of steak). Remove from grill and let stand 5 minutes.
• ▢
  Combine remaining ingredients in a medium bowl. Scoop bruschetta on top of steaks and serve.

Nutrition

Serving: 3oz | Calories: 162kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 358mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg