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Flank Steak Panzanella

kept bymondobff
recipe byThe Kitchn
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Ingredients: 

For the vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the salad:
1 (10-ounce) loaf bread
1/2 medium red onion, thinly sliced
12 ounces flank steak
1/2 teaspoon kosher salt
Freshly ground black pepper
2 pounds tomatoes
1 medium English cucumber
2 ounces arugula
1/2 cup thinly shaved Parmesan cheese


 

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