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Grilled Beef Panzanella with Port Wine Vinaigrette

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 steak and 1 cup salad)
If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of pinot noir to accompany this dish.

Ingredients

  • Vinaigrette:
  • 2 tablespoons port
  • 1 tablespoon cider vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1 1/2 teaspoons light-colored corn syrup
  • 1/8 teaspoon salt
  • Dash freshly ground black pepper
  • Salad:
  • 3 1/2 cups (1/2-inch) cubed French bread [4 ounces bread]
  • Cooking spray
  • 2 cups chopped tomato
  • 3 tablespoons finely chopped onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated fresh pecorino Romano cheese
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/4 teaspoon salt

Nutrition Information

  • calories 418
  • caloriesfromfat 33 %
  • fat 15.5 g
  • satfat 4.7 g
  • monofat 6.9 g
  • polyfat 0.8 g
  • protein 29.9 g
  • carbohydrate 35.9 g
  • fiber 2.8 g
  • cholesterol 75 mg
  • iron 3.5 mg
  • sodium 668 mg
  • calcium 95 mg

How to Make It

  1. Prepare grill.

  2. Preheat oven to 350°.

  3. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.

  4. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat. Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness. Serve beef over salad.