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Bold Steaks
with Romesco Panzanella, Almonds & Parmesan
35 MIN
+$10.95/serving
2 Servings
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.
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NutritionPER SERVING
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Calories1110 Cals (est.)
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fresh
ingredients
Title
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1 20-Oz Pasture-Raised Ribeye Steak
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1 Small Baguette
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4 oz Grape Tomatoes
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2 Scallions
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Mayonnaise
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2 Tbsps Sliced Roasted Almonds
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1½ Tbsps Golden Raisins
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Sherry Vinegar
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¼ cup Grated Parmesan Cheese
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1 Yellow Onion
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Large dice the baguette. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. In a bowl, combine the romesco sauce and mayonnaise.
2
Roast the vegetables
Place the onion wedges 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.
3
Make the croutons & start the panzanella
Meanwhile, line a sheet pan with foil. Transfer the diced baguette to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Transfer to the bowl of seasoned tomatoes.
4
Cook the steak
Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until lightly browned. Transfer to a separate sheet pan. Roast 5 to 9 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak 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.
5
Make the panzanella
While the steaks rest, to the bowl of seasoned 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 steak & serve your dish
Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the panzanella. Garnish with the almonds and cheese. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Large dice the baguette. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. In a bowl, combine the romesco sauce and mayonnaise.
2
Roast the vegetables
Place the onion wedges 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.
3
Make the croutons & start the panzanella
Meanwhile, line a sheet pan with foil. Transfer the diced baguette to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Transfer to the bowl of seasoned tomatoes.
4
Cook the steak
Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until lightly browned. Transfer to a separate sheet pan. Roast 5 to 9 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak 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.
5
Make the panzanella
While the steaks rest, to the bowl of seasoned 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 steak & serve your dish
Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the panzanella. Garnish with the almonds and cheese. Enjoy!
Tips from Home Chefs