Steak And Tomato Panzanella

• 1 pound flank steak, trimmed and cut into 1-in. cubes
• Cooking spray
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 6 ounces whole-wheat French bread, cut or torn into 1-in. pieces
• 1 1/4 pounds heirloom tomatoes, halved crosswise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup torn fresh basil leaves

1. Preheat broiler to high.
2. Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.
3. Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.
4. Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined. Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.

flank steak, cooking spray, freshly ground black pepper, kosher salt, bread, heirloom tomatoes, extravirgin olive oil, balsamic vinegar, basil

Taken from www.myrecipes.com/recipe/steak-tomato-panzanella (may not work)