Bruschetta-Topped Grilled Flank Steak - cooking recipe

Ingredients

3/4 cup prepared sun-dried tomato pesto
1 1/4 teaspoons salt
3/4 teaspoon cracked pepper
1 lb tomatoes, diced (about 3 tomatoes or 2-1/2 cups)
1 cup marinated artichoke hearts, from a jar, drained, chopped
1/2 cup chopped fresh parsley
2 tablespoons drained capers
2 tablespoons lemon juice
2 teaspoons dried oregano
2 (1 1/2 lb) flank steaks (about 1-1/2 lbs. each)

Preparation

Prepare grill for direct-heat cooking.
In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.