Seared Steaks with Romesco Panzanella, Almonds & Parmesan

Seared Steaks

with Romesco Panzanella, Almonds & Parmesan

35 MIN
+$3.95/serving 4 Servings
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    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Seared Steaks with Romesco Panzanella, Almonds & Parmesan
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • 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
    time-saving
    tips & techniques
    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 baguettes. 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 baguettes; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    Cook the steak
    4 Cook the steak

    Pat the steak dry with paper towels; season on both 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 steak. Cook, turning occasionally, 8 to 10 minutes, or until lightly browned. Transfer to a separate sheet pan. Roast in the oven 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 and 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.

    Make the panzanella
    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.

    Slice the steak & serve your dish
    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

    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 baguettes. 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 baguettes; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    4 Cook the steak

    Pat the steak dry with paper towels; season on both 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 steak. Cook, turning occasionally, 8 to 10 minutes, or until lightly browned. Transfer to a separate sheet pan. Roast in the oven 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 and 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.

    Cook the steak
    Make the panzanella
    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!

    Slice the steak & serve your dish
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