Last Day of Italy....Bruschetta Top Sirloin

Friday night marked the last night of Italy.  We made grilled top sirloin with a bruschetta topping.  It was a great lighter Italian meal full of flavour.

Bruschetta
1 Large Tomato, diced
1 small Red Onion, diced fine
1 Garlic Clove, diced fine
1 Tsp. Fresh Basil, chopped
1 Tbsp. Olive Oil
1 Tsp. Balsamic Vinegar
1 Tbsp. Parmesan Cheese, grated fine
Salt and Pepper to taste

1 Large Top Sirloin
1 Tbsp. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Tbsp. Olive Oil

Marinate Sirloin in 1 Tbsp. Olive Oil mixed with Italian Seasoning and Red Pepper Flakes. To make Bruschetta dice tomato, onion and garlic, mix together with basil, olive oil, balsamic vinegar, cheese, salt and pepper. Set Aside. Preheat BBQ to 450 degrees Fahrenheit. Place steak on grill and cook as desired (we cooked to medium well).  Remove steak from grill and allow to rest.  Cut steak into strips and top with Bruschetta mixture.