Jul 14 2026

Restaurants›Red Rock Tavern›Steak Bruschetta Recipe

Steak Bruschetta Recipe

Inspired by Red Rock Tavern

Time1h

Serves6

grilled flank steak, melted gorgonzola cheese, asparagus, crostini

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Prepare the Steak

1
Marinate the Steak
Rub the flank steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
2
Grill the Steak
Preheat your grill to medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side for medium-rare doneness, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 10 minutes before slicing thinly against the grain.

Prepare the Asparagus

3
Grill the Asparagus
While the steak is resting, toss the asparagus with olive oil, salt, and pepper. Grill the asparagus for about 3-4 minutes until tender and slightly charred. Remove from the grill and set aside.

Make the Crostini

4
Prepare the Baguette
Slice the baguette into 1/2-inch thick slices. Preheat your oven to 400°F (200°C).
5
Toast the Crostini
Brush both sides of the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown, flipping halfway through.
6
Add Garlic
Once toasted, rub the garlic clove over one side of each crostini for added flavor.

Assemble the Bruschetta

7
Top the Crostini
On each toasted crostini, place a few slices of grilled flank steak, top with grilled asparagus, and crumble gorgonzola cheese over the top.
8
Serve
Arrange the assembled bruschetta on a serving platter and serve immediately.

More from Red Rock Tavern