Grilled Steaks & Panzanella with Olives & Parmesan
Summer Grilling

Grilled Steaks & Panzanella

with Olives & Parmesan

35 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Mediterranean Diet
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  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank 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
      610 Cals (est.)
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    fresh
    ingredients
    Grilled Steaks & Panzanella with Olives & Parmesan
    Title
    • 4 Flank Steaks
    • ½ lb Grape Tomatoes
    • 2 Small Baguettes
    • 4 Persian Cucumbers
    • ¼ cup Mayonnaise
    • 2 Tbsps Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    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 baguettes. 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 baguettes with 2 teaspoons of olive oil. Add to the grill and toast 1 to 2 minutes per side, or until lightly charred. 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 (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.

    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

    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 baguettes. 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 baguettes with 2 teaspoons of olive oil. Add to the grill and toast 1 to 2 minutes per side, or until lightly charred. 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 (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.

    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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