Grilled Beef Panzanella with Port Wine Vinaigrette

Ingredients

• 16 ounce beef tenderloin steaks trimmed ()
• 0.3 teaspoon pepper black freshly ground
• 3.5 cups bread [4 ounces bread] french cubed ()
• 1 tablespoon cider vinegar 
• 1.5 teaspoons light-colored corn syrup 
• 1 tablespoon olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 3 tablespoons onion finely chopped
• 2 tablespoons pecorino romano cheese fresh grated
• 1 Dash pepper black freshly ground
• 2 tablespoons port 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 cups tomatoes chopped

Equipment

• bowl
• baking sheet
• oven
• whisk
• grill

Directions

1. Prepare grill.
2. Preheat oven to 35
3. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.
4. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray.
5. Bake at 350 for 18 minutes or until toasted.
6. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl.
7. Drizzle vinaigrette over bread cube mixture; toss gently to coat.
8. Sprinkle beef with 1/4 teaspoon salt.
9. 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.
10. Serve beef over salad.