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Flat iron steak bruschetta

Flat iron steak bruschetta


  Italian loaf or wheat bread, thinly sliced
8 ounces Angus flat iron steak
10 basil leaves, thinly sliced, divided
1 teaspoon garlic, chopped
4 tomatoes
1 small red onion
1/2 yellow bell pepper
1/2 orange bell pepper
3/4 cup fresh mozzarella, diced
1 teaspoon low-sodium soy sauce
1/2 teaspoon low-sodium steak seasoning
1/3 cup red wine vinegar
1/4 cup olive oil, divided 
  Sea salt and freshly ground black pepper 


Preheat oven to 300°F.

Place steak in a plastic bag with soy sauce and steak seasoning. Let sit a minimum of 30 minutes.

Lightly brush bread slices with olive oil, reserving remainder of oil for later use. Season with salt and pepper, place on a cookie sheet, and bake until crispy. Set aside for later and do not cover.

Dice tomatoes, bell peppers, and onion, and place in a bowl. Add basil, garlic, remaining olive oil, and vinegar. (Save some basil for garnish.)

Season with salt and let sit for an hour minimum.

Preheat grill, place steak on grill, and cook to desired temperature, approximately 7 minutes per side for medium-rare to medium.

Remove from grill and let rest 10 minutes before slicing.

Add mozzarella to tomato mixture. Toss well and season to taste.

Slice steak into fairly thin slices.

Place one piece of steak on each piece of toasted bread; top steak with tomato mixture.

Garnish with basil leaves.




Prep Time


Cook Time

Nutrition facts

Calories 297
Fat 15 g
Sat Fat 4 g
Cholesterol 22.4 mg
Sodium 221.6 mg
Carbohydrate 26 g
Fiber 3.3 g
Protein 12.9 g

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