Steak and Summer Vegetable Panzanella
Ingredients
- 4 (1-inch-thick) slices boule bread (preferably multigrain; see Note)
- 6 Tbsp olive oil, divided
- 2 lb top sirloin steak
- 3 ears corn
- 2 zucchini, cut into planks
- 4 Tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 pint grape tomatoes, halved
- 2 Tbsp basil paste
Instructions
- Preheat grill to medium-high heat. Brush bread slices with 1 Tbsp oil. Rub steak, corn, and zucchini with 3 Tbsp oil, garlic, salt, and pepper.
- Grill steaks, covered, 4 to 5 minutes per side or until cooked to desired doneness. Grill bread and vegetables, covered, 2 minutes per side or until charred.
- Let steak stand 10 minutes; slice across the grain. Cut bread into large cubes. Cut kernels from cobs; discard cobs. Coarsely chop zucchini.
- Combine grilled vegetables, bread, and tomatoes in a bowl. Whisk together 2 Tbsp oil and basil paste; drizzle over vegetable mixture, and toss. Serve vegetable mixture with steak.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
484
|
484
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 40 | 40 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 717 | 717 |
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