Panzanella Salad With Bison Flank Steak Food

PANZANELLA SALAD WITH BISON FLANK STEAK

Steps:

• 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.

STEAK PANZANELLA SALAD

Steps:

• Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
• Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
• Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
• Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
• Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
• Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE

Steps:

• Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
• Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
• Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
• Do Ahead
• Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

STEAK PANZANELLA SALAD WITH ROASTED LEMONS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the lemon slices on a baking sheet lined with baking parchment. Drizzle over 1 /2 tbsp oil and put in the oven on the highest shelf to roast for 15-20 mins, until the lemon has released its natural sugars and the peel has softened and begun to caramelise. Keep an eye on them - you may need to turn the tray so that they cook evenly.
• Meanwhile, mix together the remaining oil and za'atar in a bowl, then toss in the pitta and use your hands to coat in the spiced oil. Spread out on a baking tray and roast for 15-20 mins until crisp and golden.
• About 5 mins before the lemons are ready, wrap the bavette in a foil parcel and put in the oven alongside the pitta bread to warm through.
• Mix all the other salad ingredients together in a large bowl. Add a drizzle of extra virgin olive oil and season with black pepper and a little sea salt (the olives and feta will add salt so you shouldn't need much).
• Add the lemons, spiced pitta and warmed bavette. Mix everything together with your hands, then divide between plates or serve sharing-style on a large platter.

BISON STEAK SALAD

Steps:

• In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate. , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat. , On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.

PANZANELLA SALAD WITH BACON, TOMATO AND BASIL

Steps:

• Preheat oven to 350º.
• Combine first 5 ingredients in a bowl; stir with a whisk.
• Add tomato, onion, basil and bacon; toss well. Set aside.
• Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
• Bake at 350º for 15 minutes or until toasted; cool.
• Add bread and lettuce to tomatoes; toss gently to combine.
• Serve immediately.

PANZANELLA SALAD WITH BISON FLANK STEAK

Steps:

• 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.

PANZANELLA SALAD (FROM NORDSTROM'S ENTERTAINING AT HOME)

Steps:

• Preheat oven to 350ºF to make croutons.
• Cut the bread into 3/4 inch cubes and drizzle with olive oil, salt and pepper. Bake for about 15 minutes until lightly browned. They should be crunchy yet soft. Allow to cool while assembling salad.
• Cut cucumber, red onion, bell peppers, and tomatoes into 3/4 inch pieces. Place in large bowl.
• Drain and halve mozzarella balls and add to vegetables.
• Add salt, pepper, olive oil, balsamic vinegar, lemon juice, and garlic powder into the large bowl. Mix well.
• Add bread cubes and mix again. Serve immediately.