Steak and Tomato Panzanella

Name: Steak and Tomato Panzanella
Ingredients: 1 pound flank steak, trimmed and cut into 1-in. cubes; Cooking spray; ¾ teaspoon freshly ground black pepper, divided; ½ teaspoon kosher salt, divided; 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces; 1 ¼ pounds heirloom tomatoes, halved crosswise; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; ½ cup torn fresh basil leaves

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Servings: 3

Author : Emily Nabors Hall

Ingredients

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1 pound flank steak, trimmed and cut into 1-in. cubesCooking spray¾ teaspoon freshly ground black pepper, divided½ teaspoon kosher salt, divided6 ounces whole-wheat French bread, cut or torn into 1-in. pieces1 ¼ pounds heirloom tomatoes, halved crosswise2 tablespoons extra-virgin olive oil1 tablespoon balsamic vinegar½ cup torn fresh basil leaves

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Instructions

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Step 1

Preheat broiler to high.

Step 2

Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

Step 3

Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

Step 4

Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined. Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.