Grilled Beef Panzanella with Port Wine Vinaigrette

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 33%
  • Fat: 15.5g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.9g
  • Carbohydrate: 35.9g
  • Fiber: 2.8g
  • Cholesterol: 75mg
  • Iron: 3.5mg
  • Sodium: 668mg
  • Calcium: 95mg


  • 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


  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.
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