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Grilled Beef Panzanella

Prep: 25 minutes; Marinate: 1 to 2 hours; Grill: 14 minutes; Makes 6 servings.

1 pound boneless beef top sirloin steak, cut 1 inch thick

1 cup reduced-calorie balsamic vinaigrette salad dressing

of a 1-pound loaf whole grain crusty bread, cut into 1-inch thick slices

2 medium yellow, green, and/or red sweet peppers, quartered

2 cups cherry or grape tomatoes, halved if large

3 ounces park-skim mozzarella cheese, cubed

1 tablespoon snipped fresh mint (optional)

Step 1:

Place steak in a large resealable plastic bag set in a shallow dish. Add cup vinaigrette. Seal bag; turn to coat beef. Marinate in the refrigerator for 1 or 2 hours, turning bag occasionally.

Step 2:

Coat bread slices and pepper quarters with nonstick cooking spray. Set aside. Drain steak, discarding marinade.

Step 3:

For a charcoal grill, place steak, bread, and pepper quarters on the rack of an uncovered grill directly over medium coals. Grill bread for 3 to 4 minutes or until lightly browned, turning once. Grill peppers for 8 to 10 minutes or until crisp-tender, turning once halfway through grilling. Grill beef until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare doneness (145F) or 18 to 22 minutes for medium doneness (160F). Remove items from the grill as they are done. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, bread, and pepper quarters on grill rack over heat. Cover and grill as above.)

Step 4:

To serve, cut bread into cubes. Cut pepper quarters into bit-size strips. Cut steak into bite-size strips. In a very large bowl toss together bread, peppers, steak, tomatoes, and mozzarella cheese. Stir the snipped mint into remaining cup vinaigrette. Add to steak mixture; toss to coat. If desired, garnish with fresh mint leaves. Serve immediately. Makes 6 servings.

Nutrition Facts (per serving): 302 Calories; 11 g total fat (3 g sat. fat); 55 mg cholesterol; 27g protein; 24 g carbohydrate; 5 g fiber; 722 mg sodium.

 

 

 

From Better Homes and Gardens