Italian Bread Salad with Grilled Beef
Prep time: 0:40
Overall time: 0:40
SERVINGS
4 servings scale / convert
INGREDIENTS
4 cups cubed bread (1 inch) Italian, sourdough or multigrain bread
1 lb. sirloin steak, 1 inch thick
1/4 tsp. pepper
3 cups baby salad greens
2 tomatoes, each cut in 8 wedges
8 lg. button mushrooms, sliced
Dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 dash salt and pepper
2 tbsp. shredded fresh basil leaves
INSTRUCTIONS
On ungreased baking sheet, toast bread cubes in 350°F oven for 10 minutes. Let cool.
Season both sides of steak with pepper. Place on greased grill over medium high heat, or on broiler pan; close lid and cook, turning once, for 10 to 12 minutes for medium rare, or until desired doneness. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Dressing:
Meanwhile, whisk together oil, vinegar, garlic, salt and pepper. In large salad bowl, toss together salad greens, bread cubes, steak, tomatoes and mushrooms; drizzle with dressing and toss gently to coat. Garnish with fresh basil Makes 4 servings.
CHEF COMMENTS
This entrée salad has crunchy croutons, juicy steak, summer ripe tomatoes and greens. Serve with a frosty pitcher of iced tea.
Canadian Living
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