Grilled Beef Panzanella with Port Wine Vinaigrette

Grilled Beef Panzanella with Port Wine Vinaigrette
Photo by Randy Mayor

Ingredients

  • 2 tablespoons chopped fresh basil
  • 1 ½ teaspoons light-colored corn syrup
  • ½ teaspoon chopped fresh thyme
  • ¼ teaspoon salt
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • Salad:
  • 2 cups chopped tomato
  • + 11 more ingredients
    • 1 tablespoon extravirgin olive oil
    • 2 tablespoons port
    • Dash freshly ground black pepper
    • 1 tablespoon cider vinegar
    • Cooking spray
    • Vinaigrette:
    • 2 tablespoons grated fresh pecorino Romano cheese
    • ¼ teaspoon freshly ground black pepper
    • 3 ½ cups (1/2-inch) cubed French bread 4 ounces bread
    • 1/8 teaspoon salt
    • 3 tablespoons finely chopped onion

Prepare grill. Preheat oven to 350°. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combin...

View full recipe at My Recipes

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