Grilled Bruschetta With Flank Steak and Cheese

by Patti on July 8, 2013 · 0 comments

I loved this so much that writing this post without having a bite of it in front of me hurts a little bit.  It was so good that I couldn’t hardly believe it.  I have a special place in my heart for bruschetta. But add steak on it?  Seriously?  Come on now.  That’s just perfection.

Grilled Bruchetta with Flank Steak

We used a flank steak that we had just so happened to grill and have some leftovers, but it would work well with any kind of beef steak.  Probably even bison. My cheese of choice was feta and a grated gruyere.  Both – delicious.  I’m a big fan of store-bought bruschetta.  My favorite is the one you can buy at Sam’s – I love that stuff.  This particular homemade bruschetta is really complimenting with the steak.  Just give it a try if you don’t believe me.  This bruschetta makes me want to have a fancy dinner party, just so I can serve it.  Try it and let me know what you think about it!

Bruchetta 2


Grilled Bruschetta With Flank Steak and Cheese

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Grilled Bruschetta With Flank Steak and Cheese

One of the most elegant leftovers I've ever eaten.


  • Leftover Flank Steak
  • 1 loaf of french crusty bread
  • 1/4 cup of sundried tomatoes
  • 1/4 cup tomatoes - diced
  • 1/4 cup marinated artichoke hearts
  • 1 tbn capers
  • 1 tsn lemon juice
  • 1 tbn parsley
  • 3 fresh basil leaves
  • 1 garlic clove
  • Feta Cheese
  • Gruyere Cheese


  1. Blend sundried tomatoes, artichokes, garlic, lemon juice, parsley, basil in a food processor. Gently stir in the tomatoes and capers.
  2. Toast the bread slices on the grill - spread paste on one side of the grill, then add 1 piece of thinly cut flank steak. Top with cheese.

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