Italian Bread Salad With Grilled Beef

This entrée salad has crunchy croutons, juicy steak, summer ripe tomatoes and greens. Serve with a frosty pitcher of iced tea.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  cups  cubed  Italian bread (1 inch) or 4  cups  sourdough bread (1 inch) or 4  cups  multigrain bread (1 inch)
• 1  lb  sirloin steak, 1 inch thick
• 1⁄4 teaspoon pepper
• 3  cups  baby greens
• 2  tomatoes, cut in 8 wedges
• 8  large button mushrooms, sliced

• DRESSING

• 1⁄3 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 2  garlic cloves, minced
• 1  pinch salt
• 1  pinch pepper
• 2  tablespoons  shredded fresh basil leaves

Directions

1. On ungreased baking sheet, toast bread cubes in 350°F oven for 10 minutes. Let cool.
2. Season both sides of steak with pepper. Place on greased grill over medium high heat, or on broiler pan; close lid and cook, turning once, for 10 to 12 minutes for medium rare, or until desired doneness. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
3. DRESSING: Meanwhile, whisk together oil, vinegar, garlic, salt and pepper. In large salad bowl, toss together salad greens, bread cubes, steak, tomatoes and mushrooms; drizzle with dressing and toss gently to coat. Garnish with fresh basil Makes 4 servings.
4. Canadian Living.