Sourdough Panzanella With Grilled Flank Steak

• Beef:
• 1/4 cup minced shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon hot sauce
• 1 pound flank steak, trimmed
• 1 tablespoon red wine vinegar
• 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.

shallots, lemon juice, soy sauce, thyme, hot sauce, flank steak, red wine vinegar, salad, red wine vinegar, red onion, balsamic vinegar, extravirgin olive oil, salt, freshly ground black pepper, tomatoes, cucumber, cooking spray, bread, basil

Taken from www.epicurious.com/recipes/member/views/sourdough-panzanella-with-grilled-flank-steak-50031536 (may not work)