Name: Panzanella Salad with Bison Flank Steak
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
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; 0.33333334326744 cup chopped fresh basil; 3 tablespoons white wine vinegar; 3 tablespoons olive oil; 3 cloves garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 pound bison flank steak; 0.5 teaspoon salt; 0.125 teaspoon black pepper

Panzanella Salad with Bison Flank Steak

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Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.

Submitted by The Bison Council

Updated on June 8, 2018

Prep Time:

40 mins

Cook Time:

8 mins

Total Time:

48 mins

Servings:

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Grilled Bison Flank Steak:

1 pound bison flank steak
½ teaspoon salt
⅛ teaspoon black pepper

Directions

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.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts (per serving)

304	Calories
17g	Fat
17g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 304
% Daily Value *
Total Fat 17g	22%
Saturated Fat 5g	25%
Cholesterol 54mg	18%
Sodium 572mg	25%
Total Carbohydrate 17g	6%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 20g	41%
Vitamin C 11mg	12%
Calcium 149mg	11%
Iron 3mg	17%
Potassium 413mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Panzanella Salad with Bison Flank Steak

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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