ROBERT’S STEAK PANZANELLA 

 

SERVES 6

 

YOU’LL NEED

1 lb skirt steak, trimmed

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

3 tbsp avocado oil

2 tbsp red wine vinegar

2 cups arugula

1/2 cup thinly sliced red onion

1/2 cup thinly sliced fresh basil

2 large heirloom tomatoes, cut into wedges

1 medium cucumber, halved lengthwise and sliced

3 oz multi-grain French bread baguette, cubed and toasted

 

MAKE IT

1) Preheat grill to medium-high heat.

2) Season steak evenly with some of the salt and pepper. Add steak to a high heat grill and cook 3 to 4 minutes on each side to get a great sear, cook longer if desired temperature is more well done. Place steak on a cutting board and let rest for 5 minutes. Cut into thin slices.

3) Combine salt, and pepper with oil, and vinegar in a large bowl with onion, tomatoes, and cucumber, steak and bread cubes, toss and let marinated for 10-15 minutes, then toss with basil and arugula and serve.

 

THE MACROS

CALORIES: 231

PROTEIN: 6 g

FAT: 15 g

CARBS: 12 g

This recipe originally appeared in Robert Irvine Magazine.

 


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