Grilled Steaks & Panzanella with Olives & Parmesan
Summer Grilling

Grilled Steaks & Panzanella

with Olives & Parmesan

35 MIN
2 Servings
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Bistro Steaks

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For our take on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy grilled baguette, then toss them with other classic ingredients like tomatoes and cucumbers to serve alongside herby grilled steaks.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Grilled Steaks & Panzanella with Olives & Parmesan
    Title
    • 2 Steaks
    • 2 Persian Cucumbers
    • 4 oz Grape Tomatoes
    • 1 Small Baguette
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    How To: Prep a Steak for Browning
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 baguette. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

    Make the croutons & start the panzanella
    2 Make the croutons & start the panzanella

    Drizzle the cut sides of the halved baguette with olive oil. Grill 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board; large dice. Transfer the croutons to the bowl of prepared vegetables. 

    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the Italian seasoning. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    Finish the panzanella & serve your dish
    4 Finish the panzanella & serve your dish

    While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir 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 finished panzanella. Enjoy! 

    Tips from Home Chefs

    Grilled Steaks & Panzanella

    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 baguette. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

    2 Make the croutons & start the panzanella

    Drizzle the cut sides of the halved baguette with olive oil. Grill 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board; large dice. Transfer the croutons to the bowl of prepared vegetables. 

    Make the croutons & start the panzanella
    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the Italian seasoning. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    4 Finish the panzanella & serve your dish

    While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir 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 finished panzanella. Enjoy! 

    Finish the panzanella & serve your dish
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