Steak and Tomato Panzanella

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Steak and Tomato PanzanellaRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.

Serves 4 (serving size: 2 cups salad)


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1 pound flank steak, trimmed and cut into 1-in. cubes
Cooking spray
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
6 ounces whole-wheat French bread, cut or torn into 1-in. pieces
1 1/4 pounds heirloom tomatoes, halved crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup torn fresh basil leaves


1. Preheat broiler to high.

2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.

4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined. Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

Created date

May 2016

Nutritional Information

Calories 366
Fat 15.6 g
Satfat 4.4 g
Monofat 8.3 g
Polyfat 1.2 g
Protein 29 g
Carbohydrate 26 g
Fiber 3 g
Cholesterol 74 mg
Iron 3 mg
Sodium 529 mg
Calcium 55 mg
Sugars 5 g
Est. Added Sugars 1 g