Flank Steak Panzanella Salad

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Flank Steak Panzanella Salad Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

Serves 4 (serving size: about 2 cups)


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Cooking spray
1 pound flank steak, trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 cups baby arugula
1/2 cup thinly sliced red onion
1/2 cup thinly sliced fresh basil
1 pound multicolored heirloom tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and sliced
3 ounces whole-wheat French bread baguette, cubed and toasted


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat grill to medium-high heat.

2. Coat grill rack with cooking spray. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to grill; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and vinegar in a large bowl. Add arugula, onion, basil, tomatoes, and cucumber; toss. Add steak and bread cubes; toss. Let stand 10 minutes.

Created date

April 2016

Nutritional Information

Calories 349
Fat 17.2 g
Satfat 3.9 g
Monofat 9.7 g
Polyfat 1.6 g
Protein 29 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 70 mg
Iron 3 mg
Sodium 422 mg
Calcium 85 mg
Sugars 5 g
Est. Added Sugars 1 g