Flank Steak Bruschetta

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 2lb flank steak
1 c ketchup
1 c brown sugar
1 c soy sauce
1 c peanut oil
5 cloves crushed garlic
2 loaves french bread sliced in half lengthwise and cut into segments
Olive Oil
Italian Parsley
1 clove fresh garlic



1. Mix together ketchup, brown sugar, soy sauce, garlic, and peanut oil in a large non reactive container. 2. Poke holes in flank steak using a fork. Put flank steak in marinade and soak at least 12 hours. 3. Grill flank to desired doneness on medium heat flame. 4. Remove steak from grill and let rest 5 minutes. 5. While steak is resting, lower flame on grill and place oiled bread on grill, turning once, til browned lightly. Rub with garlic clove after removing from heat. 6. Slice steak into thin slices across the grain and serve atop grilled bread slices. Sprinkle with Italian Parsley.