Steak Panzanella

Leftover steak adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir).

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1/2  pound  day-old ciabatta bread, cut into 1-inch cubes (about 4 cups)
• 2 1/2  cups  coarsely chopped tomato (about 1 pound)
• 1  cup  coarsely chopped English cucumber
• 1/2  cup  coarsely chopped fresh basil
• 1/2  cup  vertically sliced red onion
• 1/2  cup  julienne-cut bottled roasted red bell peppers
• 1 1/2  tablespoons  capers
• 1  garlic clove, minced
• 3  tablespoons  sherry vinegar
• 1  tablespoon  extravirgin olive oil
• 3/4  teaspoon  sugar
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  kosher salt
• 1 1/2  cups  loosely packed arugula
• 4  servings Garlic-Rubbed Flank Steak, cut into 1-inch pieces

Preparation

1. Preheat oven to 400°.

2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted; cool.

3. Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.

4. Add bread cubes, arugula, and Garlic-Rubbed Flank Steak to tomato mixture; toss gently to coat. Serve immediately.

Nutritional Information

Calories:

387 (28% from fat)

Fat:

11.9g (sat 3.1g,mono 6.6g,poly 1.1g)

Protein:

30.8g

Carbohydrate:

40.3g

Fiber:

3.5g

Cholesterol:

37mg

Iron:

4.3mg

Sodium:

890mg

Calcium:

63mg