Paula was off from work on Wednesday so she made this dish for the two of us. Steak and Tomato Panzanella was found in the July issue of Cooking Light. It was a great recipe for 1 this time of year since tomatoes are in season. We also had a piece of foccacia in the freezer and so we used that instead of buying any bread.

Start by turning the broiler to high.

Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray and sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.

Remove the steak from pan. Add the chopped bread to the pan and broil for 2 minutes or until browned, stirring frequently.

Squeeze the seeds and juice from 1 1/2 pounds of tomatoes that have been cut in half and place the tomato halves into a large bowl. Add 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper to taste to a small bowl and stir with a whisk until combined. Add chopped tomato, steak, bread, and 1/4 cup of chopped basil to the bowl. Toss and serve immediately.