Steak Panzanella

Name: Steak Panzanella
Ingredients: 1/2 lb ciabatta, day-old and cut into 1 inch cubes (about 4 cups); 2 1/2 cups tomatoes, coarsely chopped (about 1 pound); 1 cup English cucumber, coarsely chopped; 1/2 cup fresh basil, coarsely chopped; 1/2 cup red onion, vertically sliced; 1/2 cup bottled roasted red pepper, julienne-cut; 1 1/2 tablespoons capers; 1 garlic clove, minced; 3 tablespoons sherry wine vinegar; 1 tablespoon extra virgin olive oil; 3/4 teaspoon sugar; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon kosher salt; 1 1/2 cups arugula, loosely packed; 12 ounces flank steaks, grilled (Garlic-Rubbed Flank Steak With Chimichurri Sauce)

15 ingredients

5 steps

Ingredients

1/2 lb ciabatta, day-old and cut into 1 inch cubes (about 4 cups)
2 1/2 cups tomatoes, coarsely chopped (about 1 pound)
1 cup English cucumber, coarsely chopped
1/2 cup fresh basil, coarsely chopped
1/2 cup red onion, vertically sliced
1/2 cup bottled roasted red pepper, julienne-cut
1 1/2 tablespoons capers
1 garlic clove, minced
3 tablespoons sherry wine vinegar
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon kosher salt
1 1/2 cups arugula, loosely packed
12 ounces flank steaks, grilled (Garlic-Rubbed Flank Steak With Chimichurri Sauce)

Directions

1

Preheat oven to 400°F.
2

Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
3

Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
4

Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.
5

Serving size = 2 cups.