ROBERT’S STEAK PANZANELLA
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
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.
PROTEIN: 6 g
FAT: 15 g
CARBS: 12 g
This recipe originally appeared in Robert Irvine Magazine.