Panzanella Salad with Bison Flank Steak

Ingredients

• 0.1 teaspoon pepper black
• 1 cup cucumber seeded chopped
• 1 pound bison flank steak 
• 4 ounces bread dried french
• 0.3 cup basil fresh chopped
• 1 cup mozzarella cheese fresh chopped
• 3 cloves garlic minced
• 3 tablespoons olive oil 
• 1 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 3 tablespoons citrus champagne vinegar 
• 2 cups tomatoes red yellow seeded coarsely chopped

Equipment

• bowl
• oven
• whisk
• baking pan
• grill
• aluminum foil

Directions

1. Preheat oven to 450 degrees F.
2. Place bread pieces in a shallow baking pan.
3. Drizzle with the 2 tablespoons oil; toss gently to coat.
4. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
5. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
6. For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl.
7. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat.
8. Let stand for 15 minutes to allow the flavors to blend.
9. Serve with Grilled Bison Flank Steak.
10. Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.