Sourdough Panzanella With Grilled Flank Steak Recipe

Name: Sourdough Panzanella With Grilled Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef:; 1/4 cup minced shallots; 2 tablespoons fresh lemon juice; 2 tablespoons low-sodium soy sauce; 1/2 teaspoon dried thyme; 1/2 teaspoon hot sauce; 1 pound flank steak, trimmed; 1 tablespoon red wine vinegar; Salad:; 1 tablespoon red wine vinegar; 1/2 cup thinly vertically sliced red onion; 1 tablespoon balsamic vinegar; 2 teaspoons extravirgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 medium tomatoes, each cut into 8 wedges (about 1 pound); 1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups); Cooking spray; 5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces); 1/3 cup thinly sliced fresh basil leaves

Servings: persons

Beef:
1/4 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 pound flank steak, trimmed
1 tablespoon red wine vinegar
Salad:
1 tablespoon red wine vinegar
1/2 cup thinly vertically sliced red onion
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
Cooking spray
5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)
1/3 cup thinly sliced fresh basil leaves

1
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.
2
To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.
3
Prepare grill.
4
Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

366

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 20 ingredients. The key ingredients include: Beef:, 1/4 cup minced shallots, 2 tablespoons fresh lemon juice, 2 tablespoons low-sodium soy sauce, and more.

Yes, Sourdough Panzanella With Grilled 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.

Sourdough Panzanella With Grilled Flank Steak

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