Panzanella Salad With Bison Flank Steak Recipe

Name: Panzanella Salad With Bison Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dried French bread, torn into bite-size pieces; 2 tablespoons olive oil; 1 cup chopped fresh mozzarella cheese; 2 cups coarsely chopped seeded red or yellow tomatoes; 1 cup seeded chopped cucumber; 1 cup thinly sliced red onion; 1/3 cup chopped fresh basil; 3 tablespoons white wine vinegar; 3 tablespoons olive oil; 3 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Grilled Bison Flank Steak:; 1 pound bison flank steak; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

4 ounces dried French bread, torn into bite-size pieces
2 tablespoons olive oil
1 cup chopped fresh mozzarella cheese
2 cups coarsely chopped seeded red or yellow tomatoes
1 cup seeded chopped cucumber
1 cup thinly sliced red onion
1/3 cup chopped fresh basil
3 tablespoons white wine vinegar
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Grilled Bison Flank Steak:
1 pound bison flank steak
1/2 teaspoon salt
1/8 teaspoon black pepper

1
Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
2
Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
3
For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
4
Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces dried French bread, torn into bite-size pieces, 2 tablespoons olive oil, 1 cup chopped fresh mozzarella cheese, 2 cups coarsely chopped seeded red or yellow tomatoes, and more.

Yes, Panzanella Salad With Bison Flank Steak falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Panzanella Salad With Bison Flank Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions