Flank Steak With Tomato Bruschetta

• 2 teaspoons canola oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon Creole seasoning
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 2 cups cherry tomatoes
• 4 teaspoons olive oil, divided
• 2 tablespoons chopped fresh basil
• 1 small shallot, chopped
• 4 (1-ounce) slices whole-wheat French bread baguette
• 1 garlic clove, halved

1. Preheat grill to medium-high heat.
2. Combine canola oil, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over steak. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Thread tomatoes evenly onto 4 skewers; grill 5 minutes, turning once after 3 minutes. Remove tomatoes from grill.
3. Remove tomatoes from skewers; coarsely chop. Place tomatoes, 2 teaspoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.
4. Drizzle bread slices evenly with remaining 2 teaspoons olive oil. Grill 30 seconds on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture.
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canola oil, paprika, kosher salt, freshly ground black pepper, creole seasoning, flank steak, cooking spray, cherry tomatoes, olive oil, fresh basil, shallot, bread, garlic

Taken from www.myrecipes.com/recipe/flank-steak-tomato-bruschetta (may not work)