1 pound multicolored heirloom tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and sliced
3 ounces whole-wheat French bread baguette, cubed and toasted
Instructions
This salad is even better at room temperature once
the bread has absorbed some of the dressing. Swap
the steak for chicken or shrimp, or omit for a
side salad.
1. Preheat grill to medium-high heat.
2. Coat grill rack with cooking spray. Sprinkle
steak evenly with 1/4 teaspoon salt and 1/4
teaspoon pepper. Add steak to grill; cook 3 to
4 minutes on each side or until desired degree
of doneness. Place steak on a cutting board;
let stand 5 minutes. Cut across the grain into
thin slices.
3. Combine remaining 1/4 teaspoon salt,
remaining 1/4 teaspoon pepper, oil, and vinegar
in a large bowl. Add arugula, onion, basil,
tomatoes, and cucumber; toss. Add steak and
bread cubes; toss. Let stand 10 minutes.
Originally Submitted
8/26/2016
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You can add this Flank Steak Panzanella Salad recipe to your own private DesktopCookbook.