Panzanella Salad and Flat Iron Steak
Adapted from Southern Living Magazine
Serves 4
 
4 ripe tomatoes, halved
1/2 medium red onion, sliced into rings
4 spring onions, whole
1/2 cucumber, peeled, seeded, halved, and sliced about 1/3 inch
Handful of cilantro, chopped
3 TBSP. olive oil
4 tsp. red wine vinegar
salt and pepper
 
Flat iron steak
garlic, coursely chopped
red wine
 
Preheat grill to 400 degrees. Brush tomatoes and onions with olive oil. Grill vegetables for 3-4 minutes on each side or until lightly charred. Remove from the grill and coarsely chop and place into a medium-size bowl. Add 1 TBSP. olive oil, cucumbers, cilantro, vinegar and salt and pepper. Serve warm over steak. 
 
Marinate steak in garlic, wine and salt and pepper. Grill at 500 degrees for about 5-6 minutes on each size depending on the size of the meat. Remove the meat and immediately wrap in foil. Let it rest for 10 minutes. Steak should be pink all over. 
Bethany and Marline