Flank Steak with Cherry Tomato Bruschetta

Topped with a fresh tomato bruschetta, this grilled-to-perfection flank is a weeknight-friendly show stopper. Bon appetit.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Makes: 4 servings
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All You Need

  • 1 tbsp (15 mL) each lime juice, olive oil and balsamic vinegar
  • 2 tbsp (30 mL) chopped fresh basil
  • 1/2 cup (125 mL) finely diced red onion
  • 2 cups (500 mL) cherry tomatoes, quartered
  • 1 lb (500 g) flank steak
  • 4 tbsp (60 mL) Club House La Grille No Salt Added Steak Spice Seasoning


  1. In a medium bowl, combine lime juice, oil, vinegar, basil, red onion and tomatoes. Refrigerate for 30 minutes.

  2. Rub flank steak with seasoning and grill over medium–high heat for approximately 6 minutes per side until internal temperature reaches 145°F (63°C) (medium-rare), or to desired doneness.

  3. Slice steaks into thin strips, against the grain and serve with tomato bruschetta


Need a little inspiration? We’re ready with a few suggestions.