Grilled Beef Panzanella With Port Wine Vinaigrette

• Vinaigrette:
• 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
• Salad:
• 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 350u0b0.
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 350u0b0 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.

vinaigrette, port, cider vinegar, extravirgin olive oil, thyme, lightcolored corn syrup, salt, freshly ground black pepper, salad, bread, cooking spray, tomato, onion, fresh basil, romano cheese, freshly ground black pepper, beef tenderloin, salt

Taken from www.myrecipes.com/recipe/grilled-beef-panzanella-with-port-wine-vinaigrette (may not work)