This Grilled Beef Panzanella Salad is a bright and fresh salad that is packed with flavor and topped with steak and a grilled corn and tomato vinaigrette.
Ingredients
Serves: –+
- Boneless beef top sirloin steak, cut 1 inch thick 1 Pound
- Reduced-calorie balsamic vinaigrette salad dressing 1 Cup
- Loaf whole grain crusty bread, cut into 1-inch thick slices ½ Pound
- Yellow, green, and/or red sweet peppers, quartered Nonstick cooking spray 2 Medium
- Cherry or grape tomatoes. halved if large 2 Cups
- Part-skim mozzarella cheese, cubed 3 Ounces
- Snipped fresh mint 1 Tablespoons
- Fresh mint leaves (optional)
Per serving
Calories: 302 kcal
Proteins: 27 g
Fats: 11 g
Carbohydrates: 24 g
Method
- Place steak in a large resealable plastic bag set in a shallow dish. Add cup vinaigrette. Seal bag; turn to coat beef Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
- Coat bread slices and pepper quarters with nonstick cooking spray. Set aside. Drain steak, discarding marinade.
- For a charcoal grill, place steak, bread, and pepper quarters on the rack of an uncovered grill directly over medium coals. Grill bread for 3 to 4 minutes or until lightly browned, turning once. Grill peppers for 8 to 10 minutes or until crisp-tender, turning once halfway through grilling. Grill beef until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F). Remove items from the grill as they are done. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, bread, and pepper quarters on grill rack over heat. Cover and grill as above.)
- To serve, cut bread into cubes. Cut pepper A quarters into bite-size strips. Cut steak into bite-size strips. . In a very large bowl toss together bread, peppers, steak, tomatoes, and mozzarella cheese. Stir the snipped mint into remaining cup vinaigrette. Add to steak mixture; toss to coat. If desired, garnish with fresh mint leaves. Serve immediately.
