Grilled Beef Panzanella with Port Wine Vinaigrette


Grilled Beef Panzanella with Port Wine Vinaigrette

Total Time: 25 Mins



    • 2 tablespoons port
    • 1 tablespoon cider vinegar
    • 1 tablespoon extravirgin olive oil 
    • 1/2 teaspoon chopped fresh thyme
    • 1 1/2 teaspoons light-colored corn syrup
    • 1/8 teaspoon salt
    • Dash freshly ground black pepper


    • 3 1/2 cups (1/2-inch) cubed French bread [4 ounces bread] 
    • Cooking spray
    • 2 cups chopped tomato 
    • 3 tablespoons finely chopped onion 
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons grated fresh pecorino Romano cheese
    • 1/4 teaspoon freshly ground black pepper
    • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    • 1/4 teaspoon salt


    1. Prepare grill.
    2. Preheat oven to 350°.
    3. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.
    4. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat. Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness. Serve beef over salad.