Recipe by The Bison Council
"Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves."
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dried French bread, torn into bite-size pieces
chopped fresh mozzarella cheese
coarsely chopped seeded red or yellow tomatoes
seeded chopped cucumber
thinly sliced red onion
chopped fresh basil
white wine vinegar
Grilled Bison Flank Steak:
bison flank steak
Loved this recipe! Panzanella salad is such a great way to showcase summertime vegetables and the fresh basil took it over the top! We had never tried buffalo before and we were pleasantly surprised how much we liked it! Flank steak can be tough and chewy and I was hesitant to make this without a marinade to tenderize it, but, I am glad I didn't. It was tender and had wonderful flavor. I used lemon pepper instead of regular pepper, but, prepared everything else according to the recipe. If you haven't tried buffalo - give it a try!
Definitely a keeper. Don't need to change a thing.
This was excellent! The bison was perfect...just perfect. I loved this salad and will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Panzanella Salad with Bison Flank Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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