Panzanella Salad with Bison Flank Steak

Panzanella Salad with Bison Flank Steak

3

"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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Ingredients

48 m servings 304 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
  3. 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.
  4. 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.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

3

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 sur...

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.