Recipe courtesy of Food Network
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Chopped Panzanella and Rosemary Steak Salad
Total:
1 hr 30 min
Prep:
50 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
50 min
Inactive:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Prepare a grill for medium heat. Preheat the oven to 325 degrees F. 

In a small bowl, mix 2 tablespoons of the oil with the garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steaks in a zip-top bag, add the marinade and rub the steaks all over. Let stand for 30 minutes at room temperature to marinate and to allow the steaks to come to room temperature. 

Scatter the bread cubes on a baking sheet. Bake until dried out and hard, but not golden, about 15 minutes. 

Halve the tomatoes, and grate the cut side on the large holes of a box grater set in a large bowl, stopping when you get to the skin (discard the skin). Whisk the remaining 5 tablespoons oil, the red wine vinegar, 3/4 teaspoon salt and a couple turns of pepper into the grated tomato. 

Add the romaine, parsley, beans, carrots, celery, salami and bread cubes to the bowl with the dressing and toss to combine. Season with additional salt and pepper to taste, and let the mixture sit for 20 minutes. 

Remove the steaks from the marinade. Grill the steaks, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let them rest on a cutting board for 10 minutes, and then cut them into bite-size chunks. 

Toss the steak with the salad before serving.

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