Steak and Tomato Panzanella

Steak and Tomato Panzanella

CL July 2016: Superfast
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Claire Spolle


1 pound flank steak, trimmed and cut into 1-in. cubes
Cooking spray
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
6 ounces whole-wheat French bread, cut or torn into 1-in. pieces
1 1/4 pounds heirloom tomatoes, halved crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup torn fresh basil leaves
calories 366
fat 15.6 g
satfat 4.4 g
monofat 8.3 g
polyfat 1.2 g
protein 29 g
carbohydrate 26 g
fiber 3 g
cholesterol 74 mg
iron 3 mg
sodium 529 mg
calcium 55 mg
sugars 5 g
Est. Added Sugars 1 g
How to Make It

Preheat broiler to high.
Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.
Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.
Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined. Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.
Cooking Light DT

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