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Panzanella Salad with strips of medium rare steak on top.
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Panzanella Salad with Grilled Bison Flank Steak

Prep Time30 mins
Cook Time15 mins
Total Time45 mins


For the Salad:

  • 1/2 loaf sweet french bread thickly sliced and torn into bite-size pieces
  • 2 tablespoons olive oil
  • 8 ounces fresh mozzarella cheese chopped
  • 2 cups cherry tomatoes red and yellow, halved
  • 1 cup chopped English hothouse cucumber
  • 1 cup thinly sliced red onion
  • 1/3 cup chopped fresh basil
  • 1 tablespoon minced garlic

For the Dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Grilled Bison Flank Steak:

  • 1 pound bison flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon McCormick Monterey Steak Seasoning
  • 1/2 teaspoon garlic salt


  • Preheat oven to 450 degrees. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil and season lightly with salt. Toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Remove from oven and set aside.
  • Combine mozzarella cheese, tomatoes, cucumber, onion, basil, and garlic in a large bowl. Set aside.
  • For dressing, whisk together balsamic vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt, and fresh ground pepper, to taste, in a small bowl. Pour dressing over the tomato mixture and toss to coat. Spoon the tomato mixture over the slightly cooled bread and stir to combine. Let stand for 15 minutes to allow the flavors to blend. Serve with grilled bison flank steak.
  • For the Grilled Bison Flank Steak: Drizzle bison flank steak olive oil and sprinkle with Montreal Steak Seasoning and garlic pepper on both sides Grill over medium heat for 10 to 15 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.