BISON STEAK PANZANELLA SALAD

A crisp, colorful compliment to a thin-cut bison flank steak. Red and yellow peppers, cucumber, and red onion combined with French bread redefine the ordinary steak sandwich.

• 1 lb bison flank steak

• 4 oz dried French bread torn into bite-size pieces

• 2 tbsp olive oil

• 1 cup chopped fresh mozzarella cheese

• 2 cups coarsely chopped seeded red or yellow tomatoes

• 1 cup seeded chopped cucumber

• 1 cup thinly sliced red onion

• 1/3 cup chopped fresh basil

• 3 tbsp white wine vinegar

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/8 tsp black pepper

PANZANELLA SALAD

1. Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.

2. Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.

3. For dressing, whisk together vinegar, 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with grilled bison flank steak.

BISON FLANK STEAK

1. Sprinkle bison flank steak with 1 teaspoon salt and 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until the desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.