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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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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.
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.
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.
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.
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