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Tuscan Beef Panzanella Salad
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This is a wonderful salad that is easy to make with the Wolfgang Puck Grill. Use Wolfgang Puck's serrated knife to easily cut the grilled bread.

15 minutes

10-14 minutes

6 servings

Ingredients
2 cloves garlic, finely chopped
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/4 cup chopped fresh basil
1/2 teaspoon Wolfgang Puck sea salt
1/4 teaspoon Wolfgang Puck five pepper blend
4 shoulder top blade steaks flat iron about 8 ounces each*
1 loaf hard crust bread, such as Ciabatta, Italian, or sourdough sliced 1/4 inch thick
5 large, ripe tomatoes, seeded and diced
1 large cucumber, peeled, seeded, and diced
1 large red onion, peeled and diced
Garnish: Fresh Basil Sprigs


Directions
1. In a small bowl, combine garlic, vinegar, olive oil, basil, salt, and pepper. Place 1/4 cup of mixture in a food-safe plastic bag and add steaks turning to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Cover remaining vinegar/oil mixture and refrigerate until needed.

2. Preheat Wolfgang Puck Grill to 400 degrees. Grill, 10-14 minutes, turning once. Remove from grill and cover with aluminum foil until needed. Place bread slices on grill. Grill bread for 1 to 2 minutes per side or until golden brown and slightly charred. Remove the bread from the grill and slice the bread into 1-inch cubes, set aside until needed.

3. Combine the tomatoes, cucumbers, and onion. Add the reserved vinegar/oil mixture and toss to coat. Fold the bread into the tomato mixture. Divide the salad mixture evenly among 6 salad plates. Carve steaks into slices and arrange evenly around salad mixture. Garnish with fresh basil sprigs.

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