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High Plains Bison

Panzanella Salad with Bison Flank Steak

A crisp, colorful compliment to a thin-cut bison flank steak. Red and yellow peppers, cucumber and red onion combine with French bread redefine the ordinary steak sandwich.
Prep Time40 mins
Cook Time8 mins
Total Time48 mins
Servings: 6


  • 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 cup 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

  • 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.
  • Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
  • For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon 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

  • Sprinkle bison flank steak with the 1 teaspoon salt and the 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 desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.