Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italianinspired toasted bread salad with tomatoes fresh mozzarella cheese and basil leaves
Prep Time
48 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Combine mozzarella cheese
tomatoes
cucumber
onion
and basil in a large bowl; set aside.
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.
Grilled Bison Flank Steak: 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.
Tips
Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
