Sourdough Panzanella with Grilled Flank Steak

from Cooking Light

ingredients

Salad:
1 tablespoon red wine vinegar
1/2 cup thinly vertically sliced red onion
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
Cooking spray
5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)
1/3 cup thinly sliced fresh basil leaves

1
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.
2
To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.
3
Prepare grill.
4
Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Source: Epicurious