Spinach and Steak Panzanella Salad

Panzanella is a Tuscan chopped salad of soaked stale bread, tomatoes, and onions. It usually includes Mozzarella cheese, cucumbers, and basil in an olive oil and vinegar dressing. In this dinner-salad version I have used fresh spinach as the base and added high quality red meat for protein. Instead of stale bread, I like to add croutons at the end to maintain the crunch factor!

Serves 4

Ingredients:

• 2 8 oz. well-trimmed cuts of filet mignon
• 3 cups baby spinach leaves
• 2 Tomatoes, cut in bite size pieces
• ½ Red onion, thinly sliced
• 1 small cucumber, sliced
• ½ Yellow bell pepper thinly sliced
• 1/3 cup fresh basil leaves torn
• 8 oz. fresh mozzarella cut in bite size pieces
• ¼ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• Salt and pepper to taste
• 1 cup croutons

Nutritional Information Per Serving:

• Calories: Approximately 442 kcal
• Protein: Around 32.5g
• Fat: Approximately 28.5g
• Carbohydrates: Around 16.9g

Directions:

1. Have the steak sit at room temperature for 30 minutes.
2. Meanwhile mix the next 7 ingredients (until the olive oil) in a large bowl. Grill the steak to desired doneness.
3. Once the steak is cooked, let it rest for about 5 minutes. Meanwhile add the oil, vinegar, salt and pepper to the salad.
4. Plate the salad, slice the steak and divide it between the plates and top with croutons.