It’s summer, and to any red-blooded American that means grilling everything you can find. BUT—you can still fire up the grill and do your body a favor at the same time. Today’s recipe is a steak panzanella salad, which is basically a classic steak sandwich deconstructed and exploded. It has a nice tangy bite, but still enough heartiness to replace an entire meal. Trust me: you won’t regret it.
GRILLED STEAK PANZANELLA
- ¼ cup red wine vinegar
- 1½ tbsp sugar
- 3 tbsp water
- ½ cup red onion, cut into matchsticks
- ½ cup carrots, cut into matchsticks
- ½ cup radishes, cut into matchsticks
- 3 tbsp olive oil
- 1 large clove garlic, minced
- 2 tsp chopped fresh thyme
- ½ tsp salt, divided
- ½ tsp ground black pepper, divided
- 1-2 cups grape tomatoes, halved
- 6 ½-in thick slices crusty bread
- Cooking spray
- 1¼ lbs sirloin steak
- 1 tsp paprika
- 3-4 cups salad greens
Preheat outdoor grill to medium-high heat.
In a small bowl, whisk together vinegar, sugar, and water until sugar is dissolved. Add red onion, carrots, and radishes. Toss to coat and set aside to marinate.
In a mixing bowl, whisk together olive oil, garlic, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes and toss to coat. Set aside for later.
Spray each side of each bread slice lightly with cooking spray. Season steak with paprika and remaining salt and pepper. Cook bread on grill 2-3 minutes per side until golden brown and crispy. Cook steak on grill for 3 minutes per side. When done, allow steak to rest for at least 10 minutes. Meanwhile, cut bread into cubes. In a large mixing bowl, combine bread, greens, and tomato mixture, tossing thoroughly.
Cut steak across the grain into thin slices. Toss in with salad mixture. Divide salad mixture into four plated portions. Drain the marinating vegetables. Top each portion with an even amount of the vegetable mixture.
Makes 4 servings. Enjoy!
Recipe source: Cooking Light, June 2012