Bacon-and-Blue Panzanella with Steak
Ingredients
- 8 oz French bread, cut into 1-inch cubes
- 1 Tbsp olive oil
- 4 slices center cut bacon
- 2 lb top sirloin steak
- ½ tsp salt
- ½ tsp pepper
- ½ cup refrigerated blue cheese yogurt dressing
- 2 Tbsp chopped fresh basil
- 2 (6-oz) pkg baby spinach
- 1 pint grape tomatoes
Instructions
- Preheat oven to 450°F. Toss together bread and oil on a large rimmed baking sheet. Bake 5 to 8 minutes or until toasted.
- Meanwhile, cook bacon in a cast-iron skillet over medium heat 5 to 6 minutes or until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Sprinkle steak with salt and pepper. Cook in hot drippings 5 to 6 minutes per side or to desired doneness. Cut into 1-inch pieces.
- Combine dressing and basil. Combine spinach, bread, and tomatoes in a bowl. Drizzle with dressing; top with steak and bacon.
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