Place the pepper and onion on a baking tray and grill for 5 minutes on each side.
Set the onion aside and place the pepper in a food bag, seal and leave for 5 minutes to loosen the skin.
Slice the baguette into thick slices.
Place the bread slices onto a baking tray and grill for 1.5 minutes on each side.
Place the steak on a baking tray and grill for 8-10 minutes, turning occasionally.
Wrap the steak in tin foil and leave to rest.
Remove the pepper from the plastic bag and remove the skin.
Coarsely chop the pepper and onion and place in a mixing bowl.
Add the tomatoes, basil, olives, garlic, olive oil and balsamic vinegar and mix well.
Remove the steak from the tin foil and slice thinly.
Assemble the bruschetta:
Place a slice of steak on top of each bread slice;
Top with a tablespoon of the tomato mixture