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Striploin Steak with Bell Pepper, Tomato & Basil Panzanella Salad.

  • 1 small pkg
    fresh basil
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 2
    red bell peppers
  • 1 ½ lb
    striploin (New York strip) steak
  • 2
    whole grain buns or rolls
  • 2
    yellow bell peppers
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    2 red bell peppers
    2 yellow bell peppers
    1 small pkg fresh basil
  • 2
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.
    2 cloves garlic
  • 3
    To the garlic, add olive oil, red wine vinegar, Dijon, salt, and pepper; whisk together and set aside.
    2 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ½ tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Quarter the bell peppers lengthwise; remove and discard the stems, seeds, and membranes. Large dice the peppers (cut into ¾-inch cubes) and transfer to a medium bowl.
  • 5
    Preheat a skillet over medium heat.
  • 6
    Cut the buns into 1-inch cubes.
    2 whole grain buns or rolls
  • 7
    Once the skillet is hot, add olive oil and the bread cubes. Cook, tossing occasionally, until the bread is crisp and lightly browned, 4 to 6 minutes. Once done, transfer to a bowl.
    2 tbsp extra virgin olive oil
  • 8
    Pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 9
    Once the bread cubes have been transferred, increase the heat to medium-high. Once heated, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 10
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 11
    Once the steak has been transferred, add the bell peppers to the skillet. Cook, tossing occasionally, until just tender, 3 to 4 minutes. Once done, return to the bowl.
  • 12
    Halve the grape tomatoes crosswise and add to the salad bowl.
  • 13
    Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
  • 14
    Add the bell peppers and bread to the salad bowl; toss to combine.
  • 15
    Slice the steak against the grain into thin strips.
  • 16
    To serve, divide the steak strips and salad between plates. Enjoy!