Description
A delicious and hearty Grilled Steak Panzanella Salad that combines grilled flank steak with fresh vegetables and crispy bread.
Ingredients
Scale
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 loaf of crusty bread (about 8 ounces), cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Season the flank steak with salt and black pepper.
- Preheat a grill or grill pan over medium-high heat.
- Brush the grill with olive oil and add the steak.
- Grill for about 4-5 minutes per side for medium-rare, or until desired doneness.
- Remove from the grill and let it rest for 5 minutes before slicing.
- While the steak is resting, preheat the oven to 400°F.
- Spread the bread cubes on a baking sheet and drizzle with olive oil.
- Toss to coat and bake for about 10-12 minutes, or until golden and crispy.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and basil.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, and extra virgin olive oil.
- Pour the dressing over the salad and toss to combine.
- Add the toasted bread cubes to the salad and toss gently.
- Slice the grilled steak against the grain and serve on top of the salad.
Notes
- For added flavor, marinate the steak in a mixture of olive oil, garlic, and herbs for at least 30 minutes before grilling.
- For a vegetarian option, substitute the steak with grilled portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg