Steak Bruschetta

with provolone, fresh herbs & charred bell pepper

There’s no need to take this recipe one step at a time — you can multitask by grilling the bell pepper and steak simultaneously.

Makes 8 servings Total time: 30 minutes

GRILL:

1

LIGHTLY COAT:

1

BRUSH:

8 1/2 red bell pepper beef tenderloin steak (8 oz.) Olive oil

Salt and black pepper slices Italian baguette ( 1/2- inch thick) cup shredded provolone Chopped fresh sage, oregano, and garlic

Preheat grill to medium-high. Brush grill grate with oil.

Grill bell pepper, covered, until charred on all sides, 10 minutes. Place bell pepper in a bowl and cover with plastic wrap; when cool enough to handle, peel, seed, and slice into eight strips.

Lightly coat steak with oil; season with salt and pepper. Grill steak, covered, until a thermometer inserted into the thickest part registers 130°, 5 minutes per side. Remove steak from grill, tent with foil, and let rest 5 minutes; cut into eight thin slices.

Brush baguette slices with oil; season with salt and pepper. Grill baguette slices, uncovered, 1 minute. Flip baguette slices, top each slice with 1 Tbsp. provolone, and grill until cheese melts, about 1 minute; remove from grill.

Top baguette slices with bell pepper, steak, sage, oregano, and garlic.

Per bruschetta: 145 cal; 2g total fat (1g sat); 19mg chol; 286mg sodium; 20g carb (1g fiber, 1g total sugars); 11g protein