How to Make Panzanella Salad with Bison Flank Steak - A Step-by-Step Guide

If you're looking for a way to jazz up your salad routine, look no further than this delicious Panzanella Salad with Bison Flank Steak recipe. This Italian-inspired salad is full of flavor and texture, making it a satisfying and hearty meal for any day of the week. With crispy bread, ripe tomatoes, fresh herbs, and juicy bison flank steak, this dish is a celebration of summer flavors that will leave you feeling nourished and satisfied.

The star of this dish is the bison flank steak, wh...

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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
  • ⅓ cup chopped fresh basil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound bison flank steak
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Information

  • Prep Time: 40 mins
  • Cook Time: 8 mins
  • Total Time: 48 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    304 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 54mg
    • Sodium: 572mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 20g
    • Vitamin C: 11mg
    • Calcium: 149mg
    • Iron: 3mg
    • Potassium: 413mg