Panzanella Salad with Bison Flank Steak

Name: Panzanella Salad with Bison Flank Steak
Total time: 48
Yield: 6
Ingredients: 4 ounces dried French bread, torn into bite-size pieces; 2 tablespoons olive oil; 1 cup chopped fresh mozzarella cheese; 2 cups coarsely chopped seeded red or yellow tomatoes; 1 cup seeded chopped cucumber; 1 cup thinly sliced red onion; ⅓ cup chopped fresh basil; 3 tablespoons white wine vinegar; 3 tablespoons olive oil; 3 cloves garlic, minced; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound bison flank steak; ½ teaspoon salt; ⅛ teaspoon black pepper

Recipe by The Bison Council from allrecipes.com

Dinner 48 Mins.

Ingredients

6 servings

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4 ounces dried French bread, torn into bite-size pieces
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2 tablespoons olive oil
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1 cup chopped fresh mozzarella cheese
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2 cups coarsely chopped seeded red or yellow tomatoes
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1 cup seeded chopped cucumber
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1 cup thinly sliced red onion
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⅓ cup chopped fresh basil
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3 tablespoons white wine vinegar

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3 tablespoons olive oil
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3 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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1 pound bison flank steak
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½ teaspoon salt
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⅛ teaspoon black pepper

Instructions

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.
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.