You are here: Home » Recipes » Italian Beef and Bread Salad Italian Beef and Bread Salad Recipe by Jon AshtonKitchen Tested Yield 8 servings Prep 20 mins Cook 20 mins Leftovers of this sturdy salad make good brown-bag lunches. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 pound flank steak1/2 teaspoon salt, divided Freshly ground black pepper1/2 red onion, chopped1 garlic clove, pressed2 teaspoons grated lemon rind1/4 cup balsamic vinegar1/4 cup extra-virgin olive oil5 ripe tomatoes, seeded and chopped1 green bell pepper, seeded and chopped1 yellow, orange or red bell pepper, seeded and chopped1 cucumber, peeled, seeded and chopped1/2 cup Nicoise or Kalamata olives, pitted and halved12 basil leaves, shredded1 large round loaf peasant bread, cut into 1-inch cubes (about 4 cups) and lightly toasted Instructions Prepare grill. Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side, or until desired doneness. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives and basil. Cut steak into thin slices. Add to tomato mixture. Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at room temperature. Serves 8. Recipe by Chef Jon Ashton.