Italian beef and bread salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1/3 cup(s) balsamic vinegar |
12 basil leaves; shredded |
coarsely ground black pepper |
1 cucumber; peeled, seeded, and chopped |
1/2 cup(s) extra-virgin olive oil |
1 pound(s) flank steak |
1 garlic clove, pressed |
2 teaspoon(s) grated lemon rind |
1 green bell pepper, seeded and chopped |
1/2 cup(s) nicoise or kalamata olives; pitted and halved |
1/2 red onion, chopped |
5 ripe tomatoes, seeded and chopped |
1 loaf(s) round peasant bread; cut into 1 inch cubes and lightly toasted |
1/2 teaspoon(s) salt, divided |
1 yellow, orange, or red bell pepper; seeded and chopped |
Directions:
1. Prepare grill.
2. Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side or until desired doneness.
3. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives, and basil.
4. Cut steak into thin slices. Add to tomato mixture.
5. Add bread cubes 30-45 minutes before serving, tossing to coat. Let stand at room temperature.
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