Name: Striploin Steak with Bell Pepper, Tomato & Basil Panzanella Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small pkgs fresh basil; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 red bell peppers; 1.02 kg striploin (New York strip) steak; 3 whole grain buns or rolls; 3 yellow bell peppers; black pepper; Dijon mustard; extra virgin olive oil; red wine vinegar; salt; virgin coconut oil

Striploin Steak with Bell Pepper, Tomato & Basil Panzanella SaladStriploin Steak with Bell Pepper, Tomato & Basil Panzanella Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ small pkgs fresh basil

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 red bell peppers

1.02 kg striploin (New York strip) steak

3 whole grain buns or rolls

3 yellow bell peppers

black pepper

Dijon mustard

extra virgin olive oil

red wine vinegar

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.

To the garlic, add olive oil, red wine vinegar, Dijon, salt, and pepper; whisk together and set aside.

Quarter the bell peppers lengthwise; remove and discard the stems, seeds, and membranes. Large dice the peppers (cut into 2-cm cubes) and transfer to a medium bowl.

Preheat a skillet over medium heat.

Cut the buns into 2 ½-cm cubes.

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.

Pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the bread cubes have been transferred, increase the heat to medium-high. Once heated, add coconut oil and swirl to coat the bottom.

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.

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.

Halve the grape tomatoes crosswise and add to the salad bowl.

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.

Add the bell peppers and bread to the salad bowl; toss to combine.

Slice the steak against the grain into thin strips.

To serve, divide the steak strips and salad between plates. Enjoy!

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