Sourdough Panzanella with Grilled Flank Steak
Why I Love This Recipe
Ingredients You'll Need
Beef:
¼ cup minced shallots
2 tbsp fresh lemon juice
2 tbsp soy sauce
½ tsp dried thyme
½ tsp hot sauce
1 lb flank steak, trimmed
1 tbsp red wine vinegar
Salad:
1 tbsp red wine vinegar
½ cup sliced red onion
1 tbsp balsamic vinegar
2 tsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
2 medium tomatoes, diced
1 cucumber, peeled, halved lengthwise, and thinly sliced
Cooking spray
5 cups (1/2”) cubed sourdough bread, toasted (about 8 oz)
1/3 cup fresh basil leaves
Directions
To prepare beef, combine first 6 ingredients in a Ziploc bag. Add 1 tbsp red wine vinegar; seal bag. Marinate 2 hours.
To prepare salad, combine 1 tbsp red wine vinegar, onion and next 6 ingredients (through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.
Prepare grill.
Remove steak from bag, discarding marinade. Place 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
