Sourdough Panzanella with Grilled Flank Steak

Name: Sourdough Panzanella with Grilled Flank Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 283 grams cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups); 1 teaspoons dried thyme; 2 teaspoons extravirgin olive oil; 454 grams flank steak, trimmed; 79 milliliters thinly sliced fresh basil leaves; 1 teaspoons hot sauce; 2 Tbsps fresh lemon juice; 2 Tbsps low-sodium soy sauce; 118 milliliters thinly vertically sliced red onion; 1 Tbsp red wine vinegar; 1 teaspoons salt; 59 milliliters minced shallots; 1 liters (1/2-inch) cubed sourdough bread, toasted (about 8 ounces); 2 mediums tomatoes, each cut into 8 wedges (about 1 pound)

Sourdough Panzanella with Grilled Flank Steak might be just the side dish you are searching for. This dairy free recipe serves 4. One portion of this dish contains around 30g of protein, 9g of fat, and a total of 314 calories. The Fourth Of July will be even more special with this recipe. A mixture of extravirgin olive oil, flank steak, basil leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare beef, combine first 6 ingredients in a zip-top plastic bag.

Ingredients you will need

Beef

Equipment you will use

Ziploc Bags

Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.

Ingredients you will need

Red Wine Vinegar

To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.

Ingredients you will need

Red Wine Vinegar

Cucumber