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Tuscan Beef and Bread Salad

Prep time 15 mins
Charcoal Grill time 10 mins
Gas Grill time 7 mins
Stand time 10 mins
Yield Makes 6 servings

Ingredients

  • 8 (1/2-inch-thick) Italian bread slices
  • 2 medium-size sweet onions, cut into 1/4-inch rounds
  • 6 tablespoons light balsamic vinaigrette, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 3 (3/4-inch-thick) BEEF Top Loin Steaks (about 1 1/2 lb.)
  • 6 medium-size plum tomatoes, chopped (about 3 1/2 cups)
  • 1/3 cup chopped fresh basil
  • 1/4 cup freshly shaved Parmesan cheese
  • Garnishes: fresh basil leaves, freshly cracked pepper

Nutrition Information

  • calories 335
  • fat 11 g
  • satfat 4 g
  • monofat 3 g
  • polyfat 1 g
  • protein 30 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 51 mg
  • iron 3 mg
  • sodium 875 mg
  • calcium 110 mg

How to Make It

  1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Brush one side of bread and onion with 2 Tbsp. vinaigrette. Sprinkle onion with 1/4 tsp. salt and 1/4 tsp. pepper.

  2. Grill steaks and onion at the same time. Grill steaks on a charcoal grill, without grill lid, 10 to 12 minutes, or on a gas grill, covered with grill lid, 7 to 10 minutes. Grill onion, on one side only, on a charcoal grill, without grill lid, 8 minutes or until tender and grill marks appear, or on a gas grill, covered with grill lid, 6 minutes or until tender and grill marks appear.

  3. Remove steaks and onion from grill. Sprinkle steaks with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steaks stand 5 minutes.

  4. Meanwhile, grill bread on a charcoal grill, without grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear, or on a gas grill, covered with grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear.

  5. Carve steaks into thin strips. Cut strips into bite-size pieces. Coarsely chop onion. Cut bread into 1-inch cubes.

  6. Toss steak pieces, onion, bread, tomatoes, and basil with remaining 4 Tbsp. vinaigrette. Season with salt and pepper to taste. Sprinkle with cheese. Let stand 5 minutes before serving. Garnish, if desired.