Bison Flank Steak Panzanella Salad

A crisp, colorful compliment to a thin-cut bison flank steak. Red and yellow peppers, cucumber and red onion combine with French bread redefine the ordinary steak sandwich.


Servings: 6

Prep Time: 40 minutes

Cook Time: 8 minutes


  • 1 pound bison flank steak
  • 4 ounces dried French bread, torn into bite-size pieces (2 cups)
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mozzarella cheese
  • 2 cups coarsely chopped seeded red or yellow tomatoes
  • 1 cup seeded chopped cucumber
  • 1 cup thinly sliced red onion
  • 1/3 cup chopped fresh basil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
  2. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
  3. For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with grilled bison flank steak.

Bison Flank Steak

  1. Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

Closing Thoughts:

A great option when the garden produce is ripe.....or when you can go your local produce market!


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