Grilled Steak Panzanella Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 pounds flank steak
  • 6 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 1/2 pound crusty country bread cut into cubes
  • 3 large tomatoes chopped
  • 1 cup black olives pitted, halved
  • 1 small red onion diced
  • 1 large cucumber peeled, seeded and chopped
  • 2 tablespoons capers
  • 2 tablespoons balsamic vinegar
  • 1 cup chopped fresh basil


  • In a large bowl, add steak, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste and marinate in the refrigerator for 30 minutes.
  • In a large bowl, add bread, tomatoes, olives, red onion, cucumber, capers, vinegar, basil, remaining olive oil and sea salt and freshly ground pepper to taste. Toss to combine.
  • On an indoor grill over medium heat, grill steaks 4 to 5 minutes each side until cooked through.
  • Serve steak with salad.


SERVING SUGGESTION: Baked russet potatoes.
VEGETARIAN: Use eggplant instead of flank steak.
GLUTEN FREE: Make sure bread, black olives, capers and balsamic vinegar are gluten free.
NUTRITION: 534 Calories; 29g Fat; 35g Protein; 34g Carbohydrate; 8g Dietary Fiber; 77mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
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