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Grilled Steaks & Romesco Panzanella
with Almonds & Parmesan
30 MIN
-$0.05/serving
2 Servings
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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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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2 Flank Steaks
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1 Small Baguette
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4 oz Grape Tomatoes
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1 Red Onion
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2 Scallions
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Mayonnaise
- 2 Tbsps Sliced Roasted Almonds
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1½ Tbsps Golden Raisins
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Sherry Vinegar
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¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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