Bold Steaks with Romesco Panzanella, Almonds & Parmesan
Puss In Boots

Bold Steaks

with Romesco Panzanella, Almonds & Parmesan

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Bistro Steaks

    From the Test Kitchen

    We’re partnering with Dreamworks’ Puss in Boots: The Last Wish to bring you bold flavors and family fun! For a unique, Spanish-style spin on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy pan-toasted baguette, then toss them with vegetables and a creamy romesco mayo to serve alongside smoky seared steaks.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    fresh
    ingredients
    Bold Steaks with Romesco Panzanella, Almonds & Parmesan
    Title
    • 4 Steaks
    • 2 Small Baguettes
    • ½ lb Grape Tomatoes
    • 2 Scallions
    • 1 Yellow Onion
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • ¼ cup Mayonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 3 Tbsps Golden Raisins
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 Tbsps Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 2 Bell Peppers
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. Large dice the baguette. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 2-inch pieces. In a bowl, combine the romesco sauce and mayonnaise.

    Roast the vegetables
    2 Roast the vegetables

    Place the onion wedges, pepper pieces, and scallion pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the croutons
    3 Make the croutons

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of sesoned tomatoes. Wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the panzanella
    5 Make the panzanella

    While the steaks rest, to the bowl of tomatoes and croutons, add the roasted vegetables and romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Garnish with the almonds and cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. Large dice the baguette. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 2-inch pieces. In a bowl, combine the romesco sauce and mayonnaise.

    2 Roast the vegetables

    Place the onion wedges, pepper pieces, and scallion pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Make the croutons
    3 Make the croutons

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of sesoned tomatoes. Wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the panzanella
    5 Make the panzanella

    While the steaks rest, to the bowl of tomatoes and croutons, add the roasted vegetables and romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Garnish with the almonds and cheese. Enjoy!

    Slice the steaks & serve your dish
    Browse Steps
    1 of 6