Flat Iron Bruschetta Texas Style

Probably my favorite steak is the flat iron or blade steak. This is left over blade steak we used Dawgs Bark on as a seasoning. The inspiration for these steak baguettes was for testing our other seasoning Cluck. The hardest part of this recipe would be cooking the steak unless you already had leftover steak. Don’t hesitate to use any type of leftover steak you may have. It’s a pretty universal recipe, and there are steak recipes all over the site.
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 1675kcal
Author Shawn


Flat Iron

Bruschetta Parts

  • 18 oz french bread loaf
  • 1 cup cheddar shredded
  • 6 oz tomato
  • 2 oz onion
  • 2 oz jalapeno 1 jalap
  • 1 tsp garlic clove
  • 1 oz Cluck
  • 4 oz sour cream
  • 1/4 tsp salt


Flat Iron Grill

  • Flat iron streaks are pretty hard to screw up. They are good pan fried, grilled, reverse seared..
  • Rub Dawgs Bark all over steak and set on counter while you prep fire.
  • In your pit get charcoal lit and coal red. This will take 20-30 minutes.
  • Off to the side of the red hot coals lay you steak on grill. I normally go medium rare however I like this one closer to medium so the bread doesn’t go too soggy. My time is (yours will var3 min flip, 3 min flip, 3 min flip, 3 min pull steak.
  • Set steak on counter to rest. Away from puppies!

Brochette Prep and Build

  • Dice tomato, onion, and jalapeno and throw in bowl.
  • Crush garlic clove and put in above bowl. Dash with salt and mix/stir.
  • Cut french bread into ¼ to ½ inch slices. I try to enough to match amount of meat. About 20
  • On a cookie sheet lay a piece of tinfoil over in.
  • On top of that lay french bread slices.
  • Cut your flat iron steak into 1 ½ to 2 inch squares and place one piece on each bread slice.
  • Put some of the tomato mix (picover all the half built bruchette.
  • Sprinkle cheese over all the half built bruchette.
  • In your oven broil until cheese melts.
  • Pull from oven and place on plate.
  • Dollop sour cream on each bruschetta and lastly sprinkle Cluck seasoning over everything.
  • It’s ready!


It’s easy to be greedy with these. Don’t be greedy :)


Serving: 355g | Calories: 1675kcal | Carbohydrates: 169g | Protein: 99g | Fat: 67g | Saturated Fat: 34g | Cholesterol: 227mg | Sodium: 6701mg | Potassium: 1761mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1990IU | Vitamin C: 48.8mg | Calcium: 638mg | Iron: 15.4mg