Grilled Flank Steak with Tomato Bruschetta, and Tarragon Green Beans

If you don't have a grill, you can cook the steak and tomatoes, as well as the bread, under the broiler. Try this for dinner tonight:
(serves 4)

1 (1 lb.) flank steak, trilled
2 t. canola oil
1/2 t. smoked paprika
1/2 t. Kosher salt, divided
1/2 t. freshly ground black pepper, divided
1/4 t. Creole seasoning
EVOO* cooking spray
2 cups cherry tomatoes
4 t. EVOO, divided
2 T. chopped fresh basil
1 small shallot, chopped
4 slices French bread baguette
1 clove of garlic, halved
1 lb. trimmed green beans or haricot verts*
1 T. butter
1 t. finely chopped fresh tarragon
1 t. white balsamic vinegar
1/4 t. celery seeds
1/4 t. Kosher salt
1/4 t. freshly ground pepper

Preheat grill to med.-high. Combine the canola oil, paprika, 1/4 t. salt, 1/4 t. pepper, and Creole seasoning in a small bowl. Rub spice mixture evenly over both sides of the meat. Place on grill rack coated with cooking spray; grill 4 min. per side (for med. rare). Place steak on a cutting board; let stand 5 mins. Cut across the grain into thin slices. Thread tomatoes evenly onto 4 skewers; grill 5 mins., turning once after 3 mins. Remove from grill. Remove tomatoes from skewers; coarsely chop. Place tomatoes, 2 t. olive oil, remaining S&P, basil, and shallot in a small bowl, stirring to combine. Drizzle bread slices evenly with remaining 2 t. olive oil. Grill 30 secs. on each side or until toasted. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture. To make the tarragon green beans: Add the beans to 2 qts. boiling water; cook 4 mins. Drain, and place in a bowl. Stir in the rest of the ingredients; toss to coat, and dine al fresco!!

Make good your word.

Have FUN today!!

Love,

MM