panzanella salad with bison flank steak

ingredients

• servings: 6
• 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 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

recipe

preparation time: 40 mins cook time: 8 mins ready time: 48 mins


• 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.
• combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
• 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.
• 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.