Grilled Steaks & Romesco Panzanella with Almonds & Parmesan
Summer Grilling

Grilled Steaks & Romesco Panzanella

with Almonds & Parmesan

30 MIN
-$0.05/serving 2 Servings
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    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For a unique, Spanish-style spin on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy grilled baguette, then toss them with vegetables and a creamy romesco mayo to serve alongside smoky grilled steaks.
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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Grilled Steaks & Romesco Panzanella with Almonds & Parmesan
    Title
    • 2 Flank Steaks
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 1 Red Onion
    • 2 Scallions
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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. Halve the baguette. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions. In a bowl, combine the romesco sauce and mayonnaise.

    Grill the steaks
    2 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side 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.

    Grill the baguette & vegetables
    3 Grill the baguette & vegetables

    Meanwhile, drizzle the halved baguette with olive oil and season with salt and pepper. Place the onion rounds and prepared scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned baguette and scallions 1 to 2 minutes per side, or until lightly charred and the scallions are softened. Transfer to a cutting board.

    Make the panzanella
    4 Make the panzanella

    Medium dice the grilled baguette. Roughly chop the grilled onion and scallions. Transfer to the bowl of seasoned tomatoes. Add the romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 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 your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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. Halve the baguette. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions. In a bowl, combine the romesco sauce and mayonnaise.

    2 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 to 5 minutes per side 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.

    Grill the steaks
    Grill the baguette & vegetables
    3 Grill the baguette & vegetables

    Meanwhile, drizzle the halved baguette with olive oil and season with salt and pepper. Place the onion rounds and prepared scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned baguette and scallions 1 to 2 minutes per side, or until lightly charred and the scallions are softened. Transfer to a cutting board.

    4 Make the panzanella

    Medium dice the grilled baguette. Roughly chop the grilled onion and scallions. Transfer to the bowl of seasoned tomatoes. Add the romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Make the panzanella
    Slice the steaks & serve your dish
    5 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!

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