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Panzanella Salad with Bison Flank Steak

Panzanella Salad with Bison Flank Steak

  • Prep

    40 m
  • Cook

    8 m
  • Ready In

    48 m
The Bison Council

The Bison Council

Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
  2. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
  3. 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. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
  4. Grilled Bison Flank Steak: 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

happyschmoopies
1

happyschmoopies

9/18/2013

Loved this recipe! Panzanella salad is such a great way to showcase summertime vegetables and the fresh basil took it over the top! We had never tried buffalo before and we were pleasantly surprised how much we liked it! Flank steak can be tough and chewy and I was hesitant to make this without a marinade to tenderize it, but, I am glad I didn't. It was tender and had wonderful flavor. I used lemon pepper instead of regular pepper, but, prepared everything else according to the recipe. If you haven't tried buffalo - give it a try!

Mclifford973
0

Mclifford973

9/8/2013

This was excellent! The bison was perfect...just perfect. I loved this salad and will be making it again.

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