Heirloom Tomato Panzanella with Grilled Peppered Steak and S'chug

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Heirloom Tomato Panzanella with Grilled Peppered Steak and S'chug

This fresh and colorful bread salad, featuring flavors of the Middle East, is topped with crumbled feta cheese, grilled peppered steak and microgreens. Heirloom Tomato Panzanella with Grilled Peppered Steak and S’chug Dressing Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes (+ 15 minutes standing time) NUTRITION FACTS INGREDIENTS MEASUREMENTS (Per Serving) Olive oil 1/2 cup Calories 430 Lemon juice 1/4 cup Fat 29g SupHerb Farms Fusions® S’chug Paste, divided 3 tbsp Cholesterol 55mg Salt and pepper, divided 1 tsp Sodium 830mg Heirloom tomatoes, cut into wedges 4 cups Carbohydrate 21g Chopped cucumbers 2 cups Fiber 3g Small red onion, thinly sliced 1/2 Sugars 6g Pitted black olives 3/4 cup Protein 21g Cubed rustic bread (day-old), toasted 4 cups Crumbled feta cheese 1/3 cup Strip loin steaks 1 lb DIETARY STATEMENTS Microgreens 1/2 cup Nut Free Finely sliced fresh basil 1/4 cup PREPARATION 1. In large bowl, whisk together oil, lemon juice, 2 tbsp S’chug Paste, and 1/2 tsp each salt and pepper; add tomatoes, cucumbers, red onion and olives, tossing well. Stir in bread cubes and feta. Let stand for 15 minutes. 300 Diane Drive Turlock, CA 95380 (209) 633-3600 / (800) SUPHERB Fax: (209) 633-3644 www.SupHerbFarms.com 2. Meanwhile, preheat grill to medium-high heat; grease grates well. Brush steaks with remaining S’chug Paste; season with remaining salt and pepper. Grill for 4 to 5 minutes per side or until well marked and medium-rare, or until cooked as desired. Let stand for 5 minutes; slice thinly. TO SERVE Arrange salad on a serving platter. Top with steak slices, microgreens and basil. TIPS • Alternatively, substitute chicken or fish for steak. 300 Diane Drive Turlock, CA 95380 (209) 633-3600 / (800) SUPHERB Fax: (209) 633-3644 www.SupHerbFarms.com .

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