Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Emily Nabors Hall
Recipe by Cooking Light July 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

366 calories; fat 15.6g; saturated fat 4.4g; mono fat 8.3g; poly fat 1.2g; protein 29g; carbohydrates 26g; fiber 3g; cholesterol 74mg; iron 3mg; sodium 529mg; calcium 55mg; sugars 5g; added sugar 1g.
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