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.

No additional tips available.

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

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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.

Panzanella Salad With Bison Flank Steak

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