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.
1 pound flank steak, trimmed and cut into 1-in. cubes
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
Est. added sugars 1g
How to Make It
Preheat broiler to high.
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.
Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.
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.