Grilled Beef Panzanella with Port Wine Vinaigrette

Grilled Beef Panzanella with Port Wine Vinaigrette Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 steak and 1 cup salad)

Recipe from

Nutritional 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

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

Preparation

Prepare grill.

Preheat oven to 350°.

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

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.

Note:

Tory McPhail,

Commander's Palace, New Orleans, Louisiana,

March 2007
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