Grilled Beef Panzanella with Port Wine Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of pinot noir to accompany this dish. Ingredients:
2 tablespoons port |
1 tablespoon cider vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon chopped fresh thyme |
1 1/2 teaspoons light-colored corn syrup |
1/8 teaspoon salt |
dash freshly ground black pepper |
3 1/2 cups (1/2-inch) cubed french bread |
cooking spray |
2 cups chopped tomato |
3 tablespoons finely chopped onion |
2 tablespoons chopped fresh basil |
2 tablespoons grated fresh pecorino romano cheese |
1/4 teaspoon freshly ground black pepper |
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/4 teaspoon salt |
Directions:
1. Prepare grill.
2. Preheat oven to 350°.
3. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.
4. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat. Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness. Serve beef over salad.
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