Grilled Steak Panzanella Salad

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Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Ingredients

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

Instructions

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.

Notes

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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