Name: Grilled Beef Panzanella with Port Wine Vinaigrette
Yield: 4 servings (serving size: 1 steak and 1 cup salad)
Ingredients: Vinaigrette:; 2 tablespoons port; 1 tablespoon cider vinegar; 1 tablespoon extravirgin olive oil; ½ teaspoon chopped fresh thyme; 1 ½ teaspoons light-colored corn syrup; ⅛ teaspoon salt; Dash freshly ground black pepper; Salad:; 3 ½ 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; ¼ teaspoon freshly ground black pepper; 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick); ¼ teaspoon salt

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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Grilled Beef Panzanella with Port Wine Vinaigrette

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