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
½ 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)
Place steak in a large resealable plastic bag set in a shallow dish. Add ½ cup vinaigrette. Seal bag; turn to coat beef. Marinate in the refrigerator for 1 or 2 hours, turning bag occasionally.
Coat bread slices and pepper quarters with nonstick cooking spray. Set aside. Drain steak, discarding marinade.
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 (145°F) or 18 to 22 minutes for medium doneness (160°F). 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.)
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 ½ 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