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Bruschetta Steak

bbq, beef - other

1 1/2 pounds flank marinating steak
1/4 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic; minced
2 teaspoons dried oregano
1/4 teaspoon (each) salt and pepper
2 tomatoes; chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil

Place steak in dish. Whisk vinegar, oil, garlic, oregano, salt and pepper; pour half over steak, turning to coat. Cover and marinate in refrigerator, turning occasionally, for at least 4 hours or for up to 24 hours. Add tomatoes, onion and basil to remaining marinade; toss and set aside. Reserving marinade from meat, place steak on greased grill over high heat; close lid and cook, turning and brushing both sides with marinade halfway through, for 14 to 16 minutes or until medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly on the diagonal across the grain. Serve topped with tomato mixture.

Contributor: Canadian Living - June, 1999

Yield: 4 to 6 servings

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