Panzanella Salad with Bison Flank Steak

Panzanella Salad with Bison Flank Steak Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Grilled Bison Flank Steak:

Time Details

    PREP : 40 mins

    COOK : 8 mins

    TOTAL : 48 mins

    SERVING : 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.

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  • 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.

Per Serving: 304 calories; protein 20.3g; carbohydrates 16.8g; fat 17.2g; cholesterol 54.4mg; sodium 571.6mg. Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.