Italian bread brushed with garlic oil, grilled and topped with thin slices of grilled tenderloin, chopped fresh tomato and basil. Try this! Signatures - Panzanella Steak Salad: Prepare ingredients for Steak Bruschetta as directed. Allow steak slices to cool slightly. Slice grilled bread into cubes. Toss bread cubes and remaining ingredients in a light balsamic vinaigrette dressing; let stand briefly until bread softens. Try this! Signatures - Panzanella Steak Salad: Prepare ingredients for Steak Bruschetta as directed. Allow steak slices to cool slightly. Slice grilled bread into cubes. Toss bread cubes and remaining ingredients in a light balsamic vinaigrette dressing; let stand briefly until bread softens.
Yield: 24 servings
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1. In bowl mix garlic, rosemary, salt and pepper until thoroughly blended. Season both sides of EACH steak with 2 teaspoons garlic mixture.
Place in utility pan. Cover and refrigerate.
|Garlic, minced||1/2 cup|
|Dried rosemary||1/4 cup|
|Ground black pepper||2 tablespoons|
|Beef Loin, Tenderloin Steaks (IMPS/NAMP 1189A)||24|
|Garlic Oil:|| |
2. To make Garlic Oil: In bowl combine olive oil and minced garlic. Cover and reserve.
|Olive oil||1 cup|
|Garlic, minced||1/4 cup|
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3. For each serving, to order: Grill 1 steak to desired doneness; slice thinly. Lightly brush 2 bread slices on both sides with Garlic Oil. Grill bread on both sides until golden.
Plate bread slices; top EACH with 3 arugula leaves, half the steak slices and 1 generous tablespoon Tomato Relish.
|Italian bread slices, 1/2-inch thick||48|
|Tomato relish||3 cups|
|Tomato Relish:|| |
Tomato Relish: In bowl toss plum tomatoes, olive oil, marinated dried tomatoes, basil, olives, salt and pepper until thoroughly blended.
Cover and refrigerate. Yield: 4 cups.
|Plum tomatoes, seeded, diced||1 1/2 pounds|
|Extra virgin olive oil||1/2 cup|
|Marinated dried tomatoes, drained, chopped||1 cup|
|Fresh basil, chopped||1 cup|
|Pitted ripe olives, sliced||1 cup|
|Ground black pepper||1/2 teaspoon|
Nutrition information per serving: 605 calories; 30 g fat(8 g saturated fat; 16 g monounsaturated fat); 138 mg cholesterol; 1700 mg sodium; 27 g carbohydrate; 3.9 g fiber; 55 g protein; 17.7 mg niacin; 1.3 mg vitamin B6; 2.7 mg vitamin B12; 6.9 mg iron; 68.5 mg selenium; 9.9 mg zinc; 208.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber