Bruschetta-Topped Grilled Flank Steak

• 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)

1. Prepare grill for direct-heat cooking.
2. In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
3. 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.
4. Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.

tomato pesto, salt, cracked pepper, tomatoes, parsley, capers, lemon juice, oregano, flank steaks

Taken from www.food.com/recipe/bruschetta-topped-grilled-flank-steak-295163 (may not work)