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WHY WE LOVE THIS DISH
This delicious summer steak dish pairs tender ribeye steak with a vibrant panzanella (or Italian bread salad) featuring sweet nectarine and spicy Calabrian chile paste.
TECHNIQUE TO HIGHLIGHT
First, you’ll sear the steaks in a hot pan to caramelize their natural sugars and develop a crisp, brown crust, then transfer them to the oven to finish cooking through gently and evenly to your desired temperature.
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Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Halve, pit, and medium dice the nectarines. Roughly chop the olives (if necessary, remove the pits). In a large bowl, combine the halved tomatoes, diced nectarines, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until browned. Carefully transfer to the reserved sheet pan. Roast in the oven 10 to 14 minutes for medium-rare (125°F), or until 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 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.
While the steaks rest, pick the mint leaves off the stems. To the bowl of panzanella, add the mayonnaise, arugula, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Taste, then season with salt and pepper if desired.
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Top the steaks with the softened butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs