Sourdough Panzanella with Grilled Flank Steak
CATEGORIES
INGREDIENTS
  • 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
  1. To prepare beef, combine first 6 ingredients in a Ziploc bag. Add 1 tbsp red wine vinegar; seal bag. Marinate 2 hours.
  2. 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.
  3. Prepare grill.
  4. 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