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.
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
3 1/2 cups (1/2-inch) cubed French bread [4 ounces bread]
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
How to Make It
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.