Seared Steaks

with Romesco Panzanella, Almonds & Parmesan

35 MIN

+$3.95/serving 4 Servings

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with Ribeye Steak

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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!