Bison Flank Steak Panzanella

Name: Bison Flank Steak Panzanella
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.25 tsp Black Pepper; 1 cup Cucumber; 2 cups Diced Tomatoes; 4 oz French Bread; 0.33 cup Fresh Basil; 1 cup Fresh Mozzarella Cheese; 3 whole Garlic; 2 tbsp Olive Oil; 1 cup Red Onion; 0.5 tsp Salt; 1 lb Steak; 3 tbsp White Wine Vinegar

Dinner 🍽️Lunch 🥪Salad 🥗 Italian 🇮🇹 High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Bison Flank Steak Panzanella brings together juicy, grilled bison with a rustic bread salad bursting with ripe tomatoes, creamy mozzarella, and fragrant basil. The contrast of charred, tender meat and tangy white wine vinegar dressing soaks into toasted bread for satisfying bites. Serve it warm-weather style for a hearty summer dinner or a standout weekend lunch.

Prep40 mins
Cook8 mins
Serves6
DifficultyMedium

1

Preheat the oven to 450 degrees F. Place the bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil and toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly, then transfer to a very large bowl.
2

Combine the mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
3

For the dressing, whisk together the vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl.
4

Pour the dressing over the tomato mixture and toss to coat.
5

Spoon the tomato mixture over the bread and toss to coat.
6

Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
7

Grilled Bison Flank Steak: Sprinkle the bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper.
8

For a gas or charcoal grill, place the steak on the rack of an uncovered grill directly over medium-high heat.
9

Grill for 8 to 10 minutes or until the desired doneness.
10

Cover the bison flank steak with foil and let stand for 5 minutes.
11

Thinly slice the steak across the grain.