Best 3 Panzanella Salad With Bison Flank Steak Recipes

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In the realm of culinary artistry, where flavors dance and textures intermingle, Panzanella Salad with Bison Flank Steak emerges as a symphony of taste and visual delight. This vibrant salad marries the freshness of summer vegetables with the robust flavors of grilled bison flank steak, creating a harmonious balance of textures and flavors.

Complementing this main course is a tantalizing array of side dishes that elevate the dining experience. A refreshing Cucumber Salad with Lemon-Dill Dressing provides a light and tangy contrast to the richness of the steak, while Grilled Corn with Chipotle Butter adds a smoky, subtly spicy touch. To round off the meal, a delectable Grilled Peach Cobbler with Vanilla Bean Ice Cream offers a sweet and fruity conclusion, ensuring a satisfying and memorable culinary journey.

Here are our top 3 tried and tested recipes!

STEAK PANZANELLA SALAD



Steak Panzanella Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 pints grape or small cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 8-ounce boneless New York strip steaks
One 11.25-ounce box frozen Texas toast (about 8 slices)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
10 large fresh basil leaves

Steps:

  • Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
  • Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
  • Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
  • Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
  • Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
  • Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE



Grilled Steak Panzanella Salad with Tomato Vinaigrette image

Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.

Provided by Anna Stockwell

Categories     Steak     Grill     Tomato     Summer     Salad     Bread     Basil     Kale     Zucchini     Flaming Hot Summer     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
3 garlic cloves, divided
1 (1-1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces
1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
2 medium zucchini, cut in half lengthwise
4 thick slices country-style bread
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)
1 cup basil leaves, torn if large
Flaky sea salt

Steps:

  • Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
  • Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
  • Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

Tips:

  • Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Look for ripe tomatoes, crisp cucumbers, and flavorful onions.
  • Make sure the bread is stale: Stale bread absorbs the dressing better and gives the salad a more substantial texture. If you don't have stale bread, you can toast fresh bread in the oven until it is dry and crisp.
  • Don't overcrowd the salad: A crowded salad will be difficult to toss and the dressing will not be evenly distributed. Use a large bowl or platter to allow the salad to spread out.
  • Dress the salad just before serving: The dressing will wilt the salad if it sits for too long. Dress the salad just before serving to ensure that it is fresh and crisp.
  • Serve the salad immediately: Panzanella salad is best served immediately after it is made. The bread will start to soften and the salad will lose its crunch if it sits for too long.

Conclusion:

Panzanella salad is a delicious and refreshing summer salad that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With its combination of fresh vegetables, herbs, and flavorful dressing, panzanella salad is a surefire hit. So next time you are looking for a quick and easy salad recipe, give panzanella salad a try. You won't be disappointed!

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