Sourdough Panzanella With Grilled Flank Steak

More from this source
Cooking Light


Add a comment


1/4 cup minced shallots

2 tablespoons fresh lemon juice

2 tablespoons low-sodium soy sauce

1/2 teaspoon dried thyme

1/2 teaspoon hot sauce

1 pound flank steak, trimmed

1 tablespoon red wine vinegar

1/2 cup thinly vertically sliced red onion

1 tablespoon balsamic vinegar

2 teaspoons extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 medium tomatoes, each cut into 8 wedges (about 1 pound)

1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)

Cooking spray

5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)

1/3 cup thinly sliced fresh basil leaves

You might also like

Grilled Sourdough Panzanella
Fine Cooking
Winter Panzanella
Sausage & Shrimp Panzanella Skillet
Cheeky Kitchen
Winter’s Panzanella
Big Girls Small Kitchen
Katie’s Panzanella
What Katie Ate
Warm Fall Panzanella
Stone-Fruit Panzanella With Zabaglione
Food & Wine
Hellmann's Fried Chicken Panzanella
Best Foods
Roasted Beetroot Panzanella
Garden Panzanella
GoodLife Eats