Italian Beef and Bread Salad
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 20 mins
- Cook: 20 mins
Ingredients
- 1pound flank steak
- 1/2teaspoon salt, divided
- -- Coarsely ground black pepper
- 1/2-- red onion, chopped
- 1-- garlic clove, pressed
- 2teaspoons grated lemon rind
- 1/3cup balsamic vinegar
- 1/2cup extra-virgin olive oil
- 5-- ripe tomatoes, seeded and chopped
- 1-- green bell pepper, seeded and chopped
- 1-- yellow, orange or red bell pepper, seeded and chopped
- 1-- cucumber, peeled, seeded and chopped
- 1/2cup Nicoise or Kalamata olives, pitted and halved
- 12-- basil leaves, shredded
- 1large round loaf peasant bread, cut into 1-inch cubes (about 4 cups) and lightly toasted
Instructions
- Prepare grill.
- Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side, or until desired doneness.
- Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives and basil.
- Cut steak into thin slices. Add to tomato mixture.
- Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at room temperature. Serves 8.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 370
- Glycemic Load 0
- Fat 21g
- Saturated Fat 4g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 14g
- Cholesterol 40mg
- Sodium 570mg
- Potassium 560mg
- Carbohydrate 29g
- Fiber 5g
- Sugars 7g
- Protein 17g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 70%
- Calcium 8%
- Iron 15%
