Panzanella Salad with Steak

Ingredients:

• 4 cups grape or cherry tomatoes, halved
• 1 tbsp. vegetable oil
• 2 New York steaks, 220g each (boneless)
• 8 slices of white sandwich bread
• 2 tablespoons red wine vinegar
• 1 tbsp Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 10 large fresh basil leaves

Preparation:

1. Place the tomatoes in a medium bowl. Sprinkle with 1 tablespoon of salt and toss. Set aside for 1 hour.
2. Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil. Generously season the steaks with salt and pepper on all sides. Place the steaks on the grill and cook, turning once, for 4 minutes per side or until the desired doneness is reached. Set aside and let the meat rest for 10 minutes.
3. Grill the bread for 2 minutes more on each side for extra crispiness. Cut the toast into small pieces and set aside.
4. Drain all the tomato juice into a large bowl. Add vinegar and mustard. Whisking constantly, slowly pour in the olive oil until the dressing is smooth. Add the tomatoes.
5. Cut the steaks into 2.5 cm cubes, discarding any large pieces of fat. Add the steak cubes and toast to the tomatoes and dressing, and tear 5 basil leaves into a bowl. Gently toss to distribute the ingredients evenly.
6. Place the salad on a serving platter and sprinkle with the remaining basil leaves. Serve immediately.